Dish from the main menu of cafe Kompot
Grate the rabbit leg with salt, pepper and butter and leave to marinate with thyme sprigs for 1-1.5.
Fry the leg in butter in a frying pan. Pour milk and cream and put on a slow fire under the lid to languish for about an hour, at the end add mustard and salt.
Separately, fry chopped vegetables in butter in a frying pan with a cube: eggplant, zucchini, onion, bell pepper, carrots.
Put the rabbit leg on a plate, sauté vegetables next to it and garnish with a sprig of basil.