(circa 55 min):
Season the meat with salt, pepper and sear all around in hot olive oil. Remove the skin from the onion, finely dice and sauté in hot clarified butter until translucent*. Add flour, pour in cold milk and stir until smooth. Add all together with heated clear soup, season with pepper, salt, nutmeg and roll gently. Put in the rabbit legs and cook until tender.
Sauté sage leaves briefly, dry with bacon slices in the stove at 120 °C. Remove the rabbit legs from the sauce, mix buttermilk into the sauce, do not make, add sage leaves for flavoring. Put the meat again in the sauce to keep warm.
Remove the peel from the potatoes, clean, grate finely and squeeze a little.
Chop the parsley, add the potato starch, a little bit of thyme, a little bit of buttermilk and season with salt, pepper and nutmeg. Shape the rösti and fry in hot olive oil until golden on both sides.
Arrange on a plate, place the rabbit legs halved next to it, cover with sauce, sprinkle with chili flakes and evenly distribute the sage leaf bacon slices on top.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe).
Our tip: use a deliciously spicy bacon for a delicious touch!
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