Rabbit Thighs with Ziger Stuffing

For the filling, mix Schabziger, cream curd and cream, add tree nuts, stir with white wine and season with cayenne.

Fill the rabbit legs on the upper side with Zigerfarce, season, wrap with a rosemary sprig in pork netting cut accordingly. Fry lightly in butter in a pan and put in the oven for twenty minutes (200 °C for the first ten minutes, then 150 °C).

Keep the rabbit legs warm, extinguish the roast stock with Pinot Noir, bring to the boil briefly, fill up with veal stock and reduce, season vigorously with salt and freshly ground pepper. Pass the sauce through a sieve. Melt the butter in a frying pan. Turn the mushrooms in it on the other side and add the sauce.

Serve: Place the caraway potatoes as a fan on the plate, place the rabbit legs on top, add the prunes (three at a time, poached in red wine) and garnish with the mushroom sauce.

Statement Hans Hauser: “I like to work with herbs, and the tangy good taste of the Ziger can be combined very well with sour or sweet, respectively.”

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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