Rabbit Leg with Chanterelle Mushrooms

Finely chop the red onion. Cut the smoked bacon into strips approximately 5x1 cm and place them in the freezer for 20 minutes to make them easier to work with.

Clean the rabbit legs, removing any membranes. With a sharp knife, 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.

In a pot, heat the lard 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.