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Ingredients:

• 2 entire rabbits
• 300 gr of fresh duck foie gras
• 2 eggs
• 200 ml of 35 % cream
• 5 gr of ginger
• 1 kg of blanched spinach
• 1 beer Blanche de Chambly
• 6 slices of bacon

Methods:

• Ask your butcher to bone your rabbits in order to have 2 saddles with flanks
• For the stuffing, bone the rabbit legs and mix them in the culinary robot with eggs and cream, salt and pepper.
• On an aluminium sheet big enough to roll the saddle (many rolls), spread some stuffing, add the spinach, and a slice of foie gras, roll everything together with the aluminium paper (like with the sushis), close the ends.
• Cook in the oven at 350o for about 45 minutes.
• For the sauce, take the bones of your rabbit and cook in a casserole, add a bit of bacon, let it color and deglaze with the beer, let it reduce at 3/4, add a chicken broth and some cream, let it reduce again at the half and finish it with butter.
• Once the rabbit is ready, let it rest for 15 minutes, slice the rabbit and coat it with the sauce.
• Serve with vegetables of your choice.

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