Rabbit Legs with Apricots and Almond Kernels

Soak the apricots in about 100 ml of sherry for 1 hour. Now cut off 2 apricots, coarsely chop 4 almond kernels and grate the toast.

Sauté the finely chopped shallot in a frying pan with oil, add the chopped almond kernels and finely chopped apricots.

Transfer everything into a large enough bowl and stir in grated bread and egg. Season the mixture with salt and pepper.

Remove the upper bone from the rabbit legs and place the stuffing here. Season the stuffed legs with salt and pepper and brown them on all sides in a frying pan with oil. Now add the finely chopped onions and sauté. Add the remaining almond kernels, apricots and the bay spice and extinguish with 4 centiliters of sherry. Fill up with clear soup and steam for 45 min.

Now remove the drumsticks, refine the sauce with whipped cream and season.

Serve the stuffed drumsticks with the sauce. This goes very well with ribbon noodles.

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