Sauté shallots in olive oil, add garlic and mushrooms. Remove the pan from the stove and stir in the parsley and thyme.
Debone the rabbit legs, then thinly plate between a freezer bag. Season with salt and pepper, brush with the mushroom mixture. Wrap the roulades in the bacon slices. This works best if you place 3 slices of bacon close to each other, place a roulade on top and roll up carefully. If necessary, fix with wooden sticks, flatten a little and cook on the broiler.
Our tip: Use bacon with a fine, smoky note!
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