Serves 4

Ingredients

Rabbit

1l sunflower oil

½ l olive oil

4 twigs of thyme

1 twig of rosemary

10 peppercorns, black, crushed

1 clove of garlic, in the skin, scored crosswise at the root

Sea salt

4 legs of rabbit

20 g pine nuts, roasted

20 raisins, soaked in hot water

Black pepper from the mill

 

Marinade

20 ml Champagne vinegar

30 ml confit oil from the rabbit

 

Langoustine

4 langoustine

Black pepper

Sea salt

Butter

1 clove of garlic in the skin, scored crosswise at the root

 

Basil cream

½ bunch of basil

Sea salt

50 ml chicken stock

2 shallots, finely diced

40 g butter

1 g xanthan

Piment d’Espelette

 

Method

Rabbit

Heat the oils in a saucepan to 90C. Add the spices, peppercorns, garlic and season well with salt. Add the rabbit legs and cook for 80 minutes at 90C. Remove the legs and let them drain. Detach the meat carefully from the bones, pick to pieces and place in a bowl. Mix in the pine nuts and squeezed raisins. Season with sea salt and ground black pepper. Place in a terrine mould and freeze. Take out, slightly defrost and cut into 3mm thick slices using a food slicer.

 

Marinade

Mix the Champagne vinegar and the confit oil. Season as required, then brush over the meat. 

 

Langoustine

Crack the langoustine and remove the guts. Briefly season both sides and roast in the foaming butter for one minute on each side. Roast the clove of garlic and set aside.

 

Basil cream

Pluck the basil leaves from the plant and blanch briefly in salt water. Then plunge in ice water. Mash the basil leaves in the chicken stock and strain through sieve. Stew the shallots in half of the butter and strain. In a small saucepan, cover the mixture with the basil stock. Stir in xanthan and heat up.

 

To serve

Add the remaining butter and assemble. Season with sea salt and Piment d’Espelette

 

 

Pictures: Christa Engstler / Collection Rolf Heyne