Recipe for Rabbit Paupiette Confit in Autumn Attire

For the preparation of green cabbage, take the outer leaves and blanch them in boiling salted water. Drain and dry between 2 paper towels.

To confit the rabbit legs, start by seasoning the rabbit legs with salt and pepper to your liking. In a pot, brown them in butter with sliced carrots, 1 chopped onion, thyme, and bay leaf, then deglaze with white wine. Let simmer on low heat for 1 hour and 15 minutes. Once cooked, shred the meat and set aside.

Make an onion compote. In a drizzle of olive oil, sauté 2 finely sliced onions. Then, deglaze with two types of soy sauce and let simmer on low heat until all the cooking liquid has evaporated. Mix with the rabbit meat.

For the presentation, assemble the rolls: in the center of a large leaf of cabbage, place a generous tablespoon of the meat and vegetable mixture. Close the roll; tie it and glaze for 5 minutes in the chicken broth, with a bay leaf and a sprig of thyme. Serve hot.

To finish Suggestion: the filling for the rolls (confit of rabbit legs and onion compote) can be made the day before.