Rabbit spread with roasted pumpkin seeds and coriander.

Place the rabbit legs in a large pot with the aromatic garnish: the carrot cut into pieces, the onion halved, thyme, and bay leaf. Add the coarse salt and crushed peppercorns.

Cover with water to the appropriate level. Bring to a boil, then cook covered for 40 to 45 minutes. Leave the pieces in the broth.

Shred the cold rabbit. Finely chop the shallot and sauté it in butter until it becomes translucent. Add the shredded rabbit and cook for 5 minutes. Season with salt, pepper, and add smoked paprika.

Finally, add the previously roasted and crushed pumpkin seeds. Mix well. Let it cool. Add the cream cheese, liquid cream, and cilantro leaves. Mix well with a fork until the mixture is smooth. Adjust the seasoning and enjoy chilled!