Make seasoned flour with salt, pepper, dry mustard
and cayenne pepper
In a food processor
the leg meat, add the egg white and seasoning and blend
to a paste. Flatten the fillets
and flour lightly. Lay a piece of bacon cut to fit on one fillet, spread a layer of the mousseline
of rabbit and egg
white onto the bacon and lay your sorrel of sage leaves on top of this. Place the other rabbit
fillet on top to make a parcel.
In a heavy-lidded frying pan melt
and gently fry the onion, add the rabbit parcel and brown, turning carefully. Season, pour on white wine
, cover and cook gently for 10 minutes turning the parcel halfway through.
Check that the rabbit is tender and cooked through, and serve with garlic-pureed potatoes
and a green vegetable.