A delicious recipe for the asparagus season:
Carve rabbit and cut out the bones. Season cleaned piece of meat with salt, season with pepper, sprinkle with sage. To prepare the farce, sauté the diced shallots in 50 g of butter, add the giblets (including the shoulder) and the fillets. Soak crustless toast in tap water. Put the meat from the forelegs and neck through the middle disc of the meat grinder (if necessary, use a small amount of leg meat for this, it must be 20 g of sheer meat). Knead meat with squeezed bread, egg, chopped chervil stalk, sauteed shallots and butter from frying pan into a farce. Season with nutmeg, salt, pepper, then place as an oblong roll on the piece of meat. Press the roughly cut giblets (whole kidneys) and the two fillets into the farce. Put 80 g almond kernels and basil leaves on top. Fold the piece of meat over the filling from the long sides. Tie roll with kitchen twine like a package.
Chop all the bones, brown vigorously with coarsely chopped celery, carrots, onions, bay leaves, juniper berries in a little rabbit fat.
Season rabbit roll with salt, season with pepper, brown on all sides in a frying pan in hot oil. Place browned bone and greens in a large roasting pan with ovenproof handle. Place roll on top, cook at 200° Celsius(gas 3) on the lowest rack for 25 to
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