Braised Rabbit Leg “Paupiette” with Rosemary-Garlic Stuffing, Wild Mushrooms, and Chervil Sauce

My grandfather raised rabbits, usually about three hundred at a time. So we’d eat rabbit once a week. It was almost like roast chicken is here. I love rabbit and think it’s an underused meat. This is a more elegant preparation, worthy of fine dining, but if you love to cook, eminently worth making at home. The legs are boned and filled with a rabbit farce, or stuffing, then braised, and served with mushrooms. It’s a perfect fall dish.