Pyrenean rabbit with cinnamon and garlic
Debone 1 rabbit. Set aside 2 back fillets and 2 legs. Chop the remaining rabbit and bones into small pieces.
- 1 rabbit
- 5 tablespoons olive oil
- 2 tbsp roasted vegetables (diced carrot, leek, celery, onion)
- 1 each of thyme and rosemary sprigs
- 2 tsp tomato paste
- 200 ml Wood
- 100 ml Sherryessig
- 1 liter vegetable stock
- 4 cinnamon sticks
- 1 bulb of young garlic
- Salt
- freshly ground black pepper
- Zimtpulver
- 200 g cleaned and diced king oyster mushrooms
- 2. Butter
- 2 diced small shallots
- 2 peeled young garlic cloves
- 1 tsp arrowroot starch or cornstarch
- 100 g cleaned, halved porcini mushrooms
- Fried young garlic as a garnish
- Debone the rabbit. Set aside 2 back fillets and 2 legs. Chop the remaining rabbit and bones into small pieces.
- Sauté in 2 tablespoons of olive oil. Add the roasted vegetables, thyme, and rosemary. Sauté briefly. Add the tomato paste. Deglaze with Madeira and sherry vinegar. Reduce slightly. Cover the bones with chicken stock. Add 3 cinnamon sticks and 1 peeled head of garlic. Simmer uncovered for about 2 hours.
- Strain through a sieve. Reduce by half. Season with salt and pepper. Set the finished rabbit jus aside.
- Season rabbit legs and loins with salt, pepper, and cinnamon. Briefly sear on all sides in 2 tablespoons of olive oil. Roast the legs on a rack in a preheated oven at 120°C for about 40 minutes. Add the loins for the last 10 minutes.
- Sauté king oyster mushrooms briefly in butter with diced shallots and 1 diced garlic clove. Sprinkle with a little cinnamon. Add the rabbit stock. Reduce slightly. Thicken with a little arrowroot starch if necessary.
- Briefly sauté porcini mushrooms in 1 tablespoon of olive oil with 1 clove of garlic and 1 cinnamon stick. Season with salt and pepper.
- Place diced king oyster mushrooms in the center of a plate. Halve the rabbit legs and saddles and place them on top of the mushrooms. Arrange porcini mushrooms on the rabbit pieces. Garnish with fried garlic. Serve with toasted bread.
2. Sauté in 2 tablespoons of olive oil. Add the roasted vegetables, thyme, and rosemary. Sauté briefly. Add the tomato paste. Deglaze with Madeira and sherry vinegar. Reduce slightly. Cover the bones with chicken stock. Add 3 cinnamon sticks and 1 peeled head of garlic. Simmer uncovered for about 2 hours.
3. Pass through a sieve. Reduce by half. Season with salt and pepper. Set the finished rabbit jus aside.
Season 4 rabbit legs and loin fillets with salt, pepper, and cinnamon. Briefly sear them on all sides in 2 tablespoons of olive oil. Roast the legs on a rack in a preheated oven at 120°C for about 40 minutes. Add the loin fillets for the last 10 minutes.
Sauté 5 king oyster mushrooms briefly in butter with diced shallots and 1 diced garlic clove. Sprinkle with a little cinnamon. Add the rabbit stock. Reduce slightly. Thicken with a little arrowroot starch if necessary.
Briefly sauté 6 porcini mushrooms in 1 tbsp olive oil with 1 clove of garlic and 1 cinnamon stick. Season with salt and pepper.
Place 7 diced king oyster mushrooms in the center of a plate. Halve the rabbit legs and saddles and place them on top of the mushrooms. Arrange the porcini mushrooms on the rabbit pieces. Garnish with fried garlic. Serve with toasted bread.
