INGREDIENTS :
12 sage leaves
1 lemon
125 ml (1⁄2 cup) maple wine
45 ml. (3 tbsp) olive oil
6 rabbit legs
1 kg (4 cups) spinach
15 ml. (1 tbsp) butter
1⁄2 orange
75 ml. (5 tbsp) maple syrup
PREPERATION :
Put the sage leaves, lemon zest with maple wine and oil in a dish and add the rabbit legs. Marinate 6 hours in the refrigerator. Barbecue on the grill for 5 minutes on each side + 20 minutes in indirect cooking, turning the pieces often. Brush with marinade a few times during cooking.
Meanwhile, wash the spinach and hull it. Take the zest of half an orange. In a large, heavy-based skillet, melt the butter, orange zest and maple syrup for 5 minutes, stirring gently. Add the spinach.
Cover and cook for 3 minutes over low heat.
Place the spinach on the bottom of the plate and place on top of the rabbit legs.