For this recipe, we used both decarboxylated cannabis flowers and fresh leaves.
We chose the sativa genetics “Honey Bee” with a floral and herbaceous-sweet aroma.
Seasonally we used wild garlic, but this can also be replaced with 1TL garlic if wild garlic is not available.
Ingredients for 2 servings:
- 2 legs of rabbit
- 50g butter, soft
- about 10 leaves of wild garlic or 1TL garlic, chopped
- about 10 fresh cannabis leaves
- 0,6g cannabis flowers decarboxylated
- 2 sprigs of fresh thyme
- 8 – 10 strips of bacon
Prepare the herb butter by removing the stalks from the cannabis leaves and chopping them finely. Do the same with the wild garlic (or chop the garlic finely), finely grind the cannabis flowers and pluck the thyme from the twigs. Now the herbs are cut together again very finely and mixed evenly with a little salt and the butter in a bowl and seasoned.
Cold butter is the best way to fill the thighs. With a spoon, form 2 equal sized dumplings from the butter and place in a cold place for about 30 minutes to harden.
In the meantime, rinse the meat in cold water and pat dry thoroughly. As a rule, legs of rabbits are sold with a part of rump, which is released first. To do this, run a sharp knife with a thin and flexible blade,- a boning or filleting knife, directly along the bone and separate the meat from the bone without damaging it, if possible. Once the joint is exposed, the hip bone can be easily turned out of it. The bones are saved for the sauce.
Following the same procedure, the thigh bone is now carefully released from the meat without cutting into the meat. A little practice is advantageous here. Supporting fingers can be used to push the meat from the bone until the knee joint is reached. To avoid damaging the outer skin of the knee, the joint is now broken against the bend and released from the joint by twisting movements.
The firm herb butter dumpling is now placed in the pocket of the thigh and unfolded at the upper end. A wooden or roasting skewer is used to close the leg and bacon is wrapped around it in even bands. The rabbit pieces are then tightly wrapped with plastic wrap and refrigerated for at least 12 hours.
To prepare, the rabbit legs are unwrapped from the foil and placed in an oven dish. Here, a little space should be left between the pieces of meat so that the bacon can bake out. Now the form comes into the preheated oven at 210°c and bakes there for about 17-18 minutes, then the rabbit pieces are turned over and cook for another 17-18 minutes. Then the top heat is added and the legs are baked all around, turning occasionally, for about 10 minutes until crispy.
Honey Rosemary Jus
- 2 carrots diced
- 2 medium onions
- ¼ bulb celery
- 2 spring onions
- ¼ stick of leek
- ¼ bunch parsley
- 1 bay leaf
- 2 juniper berries
- 5 black peppercorns
- Olive oil
- 2 sprigs of rosemary
- 2-3 tablespoons dark honey
To make the honey rosemary jus, roast the bones in a hot pot with a good drizzle of olive oil, add the carrots, celery, onions and tomato paste and roast a little more. Then add the poree, parsley, and spring onion, as well as bay leaf, juniper berries, and black peppercorns.Deglaze the whole with a glass of red wine, add water and simmer over medium heat for several hours. When the contents of the pot have reduced by about half, everything is strained through a fine sieve, -the collected sauce is further reduced to about 1/4l.
Now add the coarsely chopped rosemary, bring to a gentle boil for a few minutes while stirring, and remove again.
The rosemary jus is now seasoned with honey and salt and thickened with a little starch if necessary. After using starch, the sauce should continue to simmer for at least 5 minutes to allow the starch to develop and lose its own flavor.
We served the stuffed rabbit leg in slices, on a mirror of honey-rosemary jus on baby peppers stuffed with vegetable rice.