Calories per serving: 43 The day before, clean and coarsely chop the greens. Cook the rabbit legs and the greens over medium heat in 1 1/2 liters of water for 1 hour, skimming occasionally, then cool a little in the broth.
Remove the lukewarm meat from the bones and finely shred it, season vigorously with salt and 4-6 tbsp. juice of one lemon.
Roughly chop 18 sage leaves. Peel and crush the garlic. Mix both with the meat.
Drizzle the rabbit salad with olive oil, fold very well, cover with plastic wrap and refrigerate for one night.
Take the rabbit salad out of the refrigerator half an hour before serving (so that the meat is not too chilled), mix thoroughly and perhaps add salt, garnish with the remaining sage leaves and bring to the table with lemon wedges.
Serve with fresh Italian bread and fresh coarsely ground black pepper.
Nutritional values each unit:
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