Rabbit fricassee

Cut the leek (white part) into thin half rings. Chop the garlic with a knife, not too finely, but not too coarsely. Gather all the components of the bouquet garni by tying it with a string. Divide the rabbit legs into thigh and drumstick.

In a deep frying pan with a thick bottom, heat a little vegetable oil and some melted butter. Add leeks and sauté, stirring occasionally, for 5-7 minutes. Add garlic, cook for another 2 minutes.

Remove the finished sauté from the pan into a bowl. Add the remaining ghee to the pan and heat it. Fry the rabbit legs on both sides until golden brown.

Return the onion and garlic to the frying pan with the meat, sprinkle with flour and, stirring well, cook for 1-2 minutes. Pour in the wine, mix everything thoroughly. Cook over medium heat, stirring, until the wine has evaporated by half.

Pour the broth into the pan (all the liquid should cover the meat by half), add salt and pepper, and mix thoroughly. Add bouquet garni, reduce heat to slightly less than medium, cover and simmer for 40-60 minutes. Cooking time depends on the size of the legs and the quality of the meat.

If you want to give the dish a creamy taste, add cream 5 minutes before the end of cooking. Cook, stirring occasionally, over medium heat. Serve the rabbit fricassee hot with a side dish.