Rabbit Aspic

Ingredients

• 800 g rabbit meat
• 1 l water
• 1 cube clear meat stock
• Salt
• 0.5 tsp white peppercorns
• 2 Cloves of garlic
• 3 Juniper berries
• 2 carrots
• 1 peach
• 1 piece celery root
• 12 sheets of white gelatin
• 3 tbsp sherry vinegar
• 4 tbsp Walnut oil
• 2 tbsp broth
• Salt
• ground pepper (from grinder)
• 200 g arugula
• 2 Tomatoes
• 1 onion

Instructions

1. 1.

   Cook rabbit parts in salted water with the clear meat stock cube and spices over low heat, covered, for about 45-50 minutes. Soak gelatin in cold water. Clean, wash carrots and celery root; cut into strips. Cook vegetables in salted water for about 10 minutes, then remove and place in ice water. Peel, pit, and dice the peach, add to the vegetables. Separate meat from bones and cube.

2. 2.

   Let broth cool and strain through a fine sieve. Measure out 750 ml of broth, warm it. Dissolve soaked, well-squeezed gelatin in the broth. Let the mixture cool slightly again. Line six deep soup plates with plastic wrap, pour a thin layer of the gelling liquid over each, let set. Then alternately add meat and vegetables to the plates. Cover with some liquid and allow to set repeatedly, pouring remaining liquid over the aspic and refrigerate overnight.

3. 3.

   Wash arugula, remove tough stems, shake dry. Briefly blanch tomatoes, shock, peel, quarter, seed, and dice. Peel onion and finely cube it. Mix all vinaigrette ingredients, chill. For serving, plate the aspic, garnish with arugula, tomatoes, and onion, drizzle with vinaigrette and serve.