Sweet and sour shoulder of rabbit with chard and herb bread (Alain Ducasse)

Ingredients

Directions

1. 1

   Rabbits: Heat some olive oil in a casserole. Brown the rabbit shoulders on all sides. Take them out. Chop the onion finely and put it into the pot. Add raisins and plucked thyme leaves.

2. 2

   Sweat for 5 minutes. Add vinegar and reduce by half. Add grape must. Pour in chicken stock and rabbit jus and add the whole peppercorns. Cover and cook in the oven at 150 °C for 30 minutes.

3. 3

   Mangold herb bread: Cut the bread slices into a crescent shape. Brush with olive oil and fry them on both sides in a pan until they are golden yellow. Wash the chard leaves, cut them dry and finely.

4. 4

   Cut large marjoram leaves finely as well. Keep the small leaves whole. Chop the rosemary with a knife. Put the chard leaves, all marjoram leaves, rosemary, plucked thyme and grated pecorino in a small bowl.

5. 5

   Season with some olive oil, fleur de sel and pepper from the mill and set aside.

6. 6

   Raisin Pesto: Roast pine nuts in a pan without fat. Drain on kitchen paper. Put 1 tablespoon aside for serving. Grind the remaining pine nuts with the raisins in a mortar to a fine paste.

7. 7

   Put aside the pesto.

8. 8

   Finish and arrange: Remove the rabbit shoulders from the pot. Remove all bones without fraying the meat too much. Bind the gravy with raisin pesto. Season with a little olive oil and vinegar as well as salt and pepper from the mill. Put the rabbit back into the casserole, mix well and sprinkle with the pine nuts that have been set aside. Put the chard and herb mixture on one half of the bread crescents. Spread the rabbit shoulder on the plates. Place a chard and herb bread next to it. Add some olive oil and generously sprinkle with ground pepper

9. 9

   Recipe: Alain Ducasse: Grand Livre de Cuisine - Enjoy worldwide, Matthaes Verlag, 2009