Rabbit Drumstick with Savoy Cabbage, Chestnuts and Bacon

Rabbit: cover drumstick with half a leaf of savoy cabbage.

Grind the chicken meat with the cream in the kitchen cutter and season with salt and pepper. Together with the chestnuts and the bacon on the savoy leaf form. Roll up the drumstick and tie it. Season with salt and pepper, brush with a little oil and sprinkle with herbs. Fry in a little oil until golden brown on all sides, wrap in aluminum foil and set the frying pan aside. Cook drumsticks in oven heated to 180 °C for 14 minutes. Pour soup and wine into roasting pan set aside. Dissolve roast stock, boil gently and season vigorously with salt and freshly ground pepper. Cut drumsticks into finger-thick slices just before serving.

Vegetables: Mix and roast in oil until crisp. Season with salt and pepper.

Dressing: Place slices of meat on plate and arrange a unit of vegetables next to it. Pour around with jus and garnish with thyme.

Our tip: Use bacon with a subtle smoky note!

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