Rabbit with Balsamic Vinegar Shallots

Remove the skin and tendons from the back of the rabbit. Remove kidneys and liver. Cut each back in half diagonally with a heavy kitchen knife. Clean liver and kidneys. Cut legs in half at the joint.

Peel the garlic.

Heat the olive oil in a roasting pan and fry the rabbit back and legs until golden brown. Season with salt and pepper. Cut the pancetta in half and add to the rabbit with the garlic, 1 sprig of rosemary and the thyme. Extinguish with white wine and fill up with stock. Add bay leaves, cloves and peppercorns. Let it boil for a short time and steam with closed lid at medium heat for 40-45 min.

In the meantime, peel the shallots and cut them in half lengthwise. Heat honey with 10 g butter and sauté shallots in it for 1-2 min at medium temperature. Season lightly with salt and extinguish with aceto balsamico. Cook for 10-15 min. at low temperature.

4. pluck the parsley leaves and chop coarsely. Cut the vine tomatoes in half. Heat the remaining butter and gently roast the liver and kidneys in it for 2-3 min on both sides over medium heat.

Add the remaining rosemary. Season with salt and pepper and set aside, covered. Add balsamic vinegar shallots, olives, halved vine tomatoes and the parsley to the rabbit form. Bring to a boil briefly and arrange on a platter with the liver and kidneys.

Nutritional values

Fat in g: 77

Carbohydrates in g: 19

Preparation time

70 min.

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