Rinse the rabbit legs, rub dry with crepe paper, season with salt and season with pepper. In a roasting pan (*), fry the bacon cubes, add olive oil and butter and brown the rabbit legs all around. Add shallots, thyme and bay leaf spices and sauté.
Pour cider and white wine and cook over medium heat for thirty to forty minutes.
Remove the drumsticks, wrap in aluminum foil and keep warm.
Remove the kitchen herbs and reduce the liquid in the roaster by half over high heat. Mix in quince jelly, season with salt, pepper and a dash of Calvados.
Rabbit legs with the gravy from the foil another time in the roaster form, briefly warm and arrange on plates.
(*) Must be large enough so that the legs can lie against each other.
Our tip: Use bacon with a fine, smoky note!
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