Rabbit legs with chanterelles

Finely chop the onion. Cut the smoked bacon into strips of approx. 5×1 cm and place them in the freezer for 20 minutes to make them easier to work with.

Clean the rabbit legs and remove any silver skin. Use a sharp knife to make several incisions in the meat and lard them with the chilled bacon strips. Season the legs thoroughly with salt and pepper on all sides.

Heat the lard in a pot over medium heat and sear the rabbit legs on both sides until dark golden brown. Once done, remove them and set aside in a warm place.