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 blackpepper. 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 asrequired, then brush over the meat.
Langoustine
Crack the langoustineand remove the guts. Briefly seasonbothsides 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 leavesfrom the plantand blanch briefly in salt water. Then plunge in ice water. Mash the basil leavesin the chicken stock and strain through sieve. Stew the shallots in half of the butter and strain. In a small saucepan, cover the mixturewith 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