• 2 rabbit loins (3 if small)
• 2 cups rabbit stock
• 120 g eggplant
• 1 small potato
• 8 figs (or cherries)
• 12 lemon verbena leaves
• zest of 1 lemon
• ¼ cup red wine
• Extra virgin olive oil
To make the sauce:
1 Pour the wine into a small saucepan and reduce it by half over medium heat.
2 Add the rabbit stock and continue cooking until the mixture becomes dense and syrupy.
3 Add the figs ( or cherries), 3 or 4 verbena leaves and the lemon zest. Boil for few seconds and then remove from heat.
To make the dish:
1 Dice the eggplant and sauté it with a small amount of extra virgin olive oil. Cover and cook for a few minutes. The meat should remain a rosy red colour when sliced.
2 Presentation: Arrange portions of the rabbit loin on each of four plates.
3 Top with the hot sauce and decorate with figs (or cherries), verbena leaves and a few drops of oil. Accompany with a portion of the eggplant and a few slices of grilled potato
Recipe courtesy of Ernesto Iaccarino