Leg of Wild Hare with Kitchen Herb Bread Stuffing

Fry the shallot, raw ham, leek and garlic in the hot butter. Add the white bread cubes and mix well away from the stove with the egg, chopped parsley, a third of the salt, pepper, thyme and nutmeg (freshly grated). Rest for five minutes. Fill the leg of wild hare with it, not too bulging. Lay out the pork net, sprinkle with a third of the thyme and wrap the leg of wild hare in it.

Cook gently over medium heat in hot oil for about 10 to 12 minutes. Rest briefly.

Before serving, melt a little butter once more, add the remaining thyme and toss the leg in it.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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