This recipe is a reaction of my taste buds to spring. I just want to eat vegetables! And rabbits. I bought the rabbit from Mr. Tomek who also supplies our restaurant. For the vegetables take my example as an inspiration and use what tastes best or what you have left at home.
For 2 portions
50 g celery
80 g butter
2 l chicken or vegetable stock
1 black truffle
15 ml of truffle oil
150 ml of white wine
1 juice from one lemon
30 g tomato paste
2 all spice
2 bay leaves
salt and pepper
Spring vegetables and herbs of choice (kohlrabi, asparagus, radishes, pak choi, Thai basil, fresh peas, marinated onions)
First, portion the rabbit. It’s not complicated, you just need a boning knife and a little patience. Divide the back, front legs, thigs, kidneys and the back fillets. Bones can be used for broth or for a sauce. You need to remove the membrane from the loin which is tough. You can use it for the sauce as well.
In the hot pan sear the root vegetables, add the bones and brown them well. Add the onions, fennel and sear again. Add a knob of butter and caramelize it. Add the tomato paste and cook again, add the wine and the spices and let the alcohol cook out. Add the broth so the bones are covered and let it boil for at least an hour. After cooking, pass it through a sieve and reduce to consistency of a sauce. Add a little butter and truffle oil, leave to dissolve and season with salt.
As for vegetables, it’s up to you. We mostly used leftovers from the fridge, I don’t like to throw anything away. It probably belongs to the profession of a chef. I left most of it raw, red onion pickles and the balls (parisienne) of carrots I cooked golden brown.
Let’s cook the meat: In a hot pan, sear the fillets from both sides so they remain a little pink. Add the cleaned liver and sear off and after that add the kidneys cut in half. Season well.
Mix the avocado with a little lemon juice and season with salt and pepper. This will give us a simple purée to make the rabbit just amazing!
Finally, just put everything on a plate. Spread the avocado on the plate and assemble everything on the top. Add the meat: liver should be pink, kidneys are the best when medium. Decorate with the veggies and shave the black truffle on the top. Enjoy!