Stuffed Thighs of Rabbit in Morel Cream Sauce with Kale and Small Potatoes

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Ingredients

4	legs of rabbit, bones removed, trimmed until you have got 4 deboned thighs
	For the stuffing:
	rabbit trimmings
80 ml	single cream (approximately)
4	dried morel mushrooms, soaked, then chopped
1 tbsp	chives, chopped
	salt and pepper
	For the stew:
2 tbsp	clarified butter
	the rabbit thighs
1	onion, diced
2 tbsp	bacon, diced
400 g	kale
200 ml	vegetable stock
	salt and pepper
	For the potatoes
400 g	small potatoes
	butter
	salt
	For the sauce:
1 tbsp	butter
25 g	dried morel mushrooms, soaked, then chopped
1	shallot
2 cl	brandy
100 ml	demi-glace
100 ml	single cream
1 bunch(es)	chives, chopped
1 tbsp	butter
	salt and pepper

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Cook the potatoes in salted water until tender. Later fry in butter and season with salt.

Chop the trimmings of the rabbit. Place into a blender and process briefly, then add the same amount of cream and process until you have got a smooth farce. Season with salt and pepper. Stir in the chives and the morels. Stuff the rabbit thighs with the farce and tie with kitchen yarn.

In a casserole dish, melt the clarified butter. Fry the rabbit thighs until slightly golden all around, then add the bacon and the onions and fry for another minute. Add the kale and sauté briefly. Deglaze with the stock, cover the dish and cook for 20-25 minutes over low heat. At the end of the cooking time remove the lid and boil down a bit. Season to taste.

Peel and dice the shallot. Sauté the shallot in butter until lucent. Stir in the morels and deglaze with the brandy. Boil down and fill up with the filtered soaking water of the morels. Boil down again then add the demi-glace and cook until thickened. Shortly before serving, stir in the cream and the chives. Season to taste with salt and pepper.

To serve:
Cut each rabbit thigh into 3 slices. Arrange the green cabbage in the middle of the plates and place the meat on top. Add potatoes and some sauce and serve.