Rabbit Roast

Ingredients

• 4 rabbit legs
• 200 g rabbit loin
• 1 tbsp oil
• 500 g chanterelles
• 1 onion
• 1 Swiss chard
• 0.25 l dark game stock
• 0.25 l red wine
• sauce thickener
• 2 tbsp chopped herbs de Provence
• 2 tbsp clarified butter
• Salt
• Pepper

Instructions

1. 1.

   Rub the rabbit legs with salt and pepper, score the loin and open it flat, lightly pound, sprinkle with herbs de Provence and roll, tie with kitchen twine. Rub the outside of the loin with salt and pepper. Grease a roasting pan with oil and place the rabbit parts inside. Roast in a preheated oven at 120°C (convection) for about 2 hours 30 minutes, basting intermittently with game stock and red wine.

2. 2.

   If the meat darkens, cover with foil. Peel and finely dice the onion. Wash the Swiss chard, shake dry, remove the stem and cut into strips. Clean the chanterelles and halve or quarter them. About 15 minutes before the roast ends, take the meat from the pan, place on an oven‑proof tray and return to the oven.

3. 3.

   Deglaze the roasting liquid with the remaining sauce, strain into a pot, reduce by two thirds. Sauté the onion in butter, add chanterelles and briefly steam, then add Swiss chard. Pour over the sauce, stir in a little thickener, bring to a boil, season. Slice the rabbit loin into four pieces, serve each with a leg on plates alongside the vegetables.