• Prepare the rabbit legs by removing the bones with a paring knife. Cut the bones and keep them aside for later.
  

Prepare the stuffing mix

• Sweat the chopped onions until they are translucent.
  
• Add the chopped garlic and diced chorizo dices and cook for 2-3 minutes, season with the paprika powder.
  
• Blend to make a stuffing mixture.
  

Stuff the rabbit legs

• Carefully lay the caul fat on the work surface. Season and place a deboned rabbit leg on top.
  
• Mould half of the stuffing mixture into a sausage and place it where the bone was.
  
• Fold the meat over and then wrap the caul fat around the meat.
  
• Cut the excess caul fat and bind the leg with kitchen twine.
  

Pan roast the rabbit legs

• Sear and colour the stuffed rabbit over a medium to low heat.
  
• Add the bones and caramelise at the same time.
  
• Baste the rabbit often and continue cooking for 10-15 minutes.
  
• Transfer the rabbit legs onto a baking tray and finish the cooking process in the oven at 160°C for 5-10 minutes or until core temperature reaches 60-64°C.

Make the jus

• Add the chopped onion to the pan with the bones.
  
• Deglaze the pan with the red wine vinegar.
  
• Add the demi-glace then cook and reduce the jus until reaching the right texture. Sieve, season to taste and keep aside.
  

Plating

• Add a little sweet corn sauce and arrange a thick slice of the stuffed rabbit leg onto it. A slice of chargrilled corn finished the garnish.