Rabbit with Vegetables

Ingredients

• 250 g rabbit leg (4 rabbit legs) or 1 pre-cooked rabbit
• 4 juniper berries
• 1 bundle mirepoix
• 2 onions
• 1 tsp fleur de sel
• pepper (ground)
• 1 bay leaf
• 2 thyme sprigs
• 1 clove of mace
• 0.5 l game stock
• 0.5 l rosé wine
• 75 g heavy cream
• 1 tsp Cornstarch
• 40 ml Madeira
• 1 tbsp oil
• 1 Shallot
• 1 Garlic clove
• 500 g broccoli
• 250 g Swiss chard (preferably small leaves)
• Salt
• Pepper
• 100 ml vegetable stock
• 1 tbsp butter

Instructions

1. 1.

   Wash and pat the meat dry. Cut through the joints of the legs; if using a whole rabbit, divide it into 8-10 pieces. Crush the juniper berries. Wash and trim the mirepoix, peel one onion and roughly dice everything. Bring the stock with juniper berries, mirepoix, onions, bay leaf, salt, mace and thyme to a boil, then reduce heat and add wine and Madeira. Add the prepared meat and poach in the hot broth for about 40 minutes partially covered. Afterwards remove the meat pieces and keep warm wrapped in foil. Set aside the broth.

2. 2.

   Peel the remaining onion and cut into half-rings or strips. Sauté in oil until translucent, pour the poaching broth through a sieve over the onions, stir in the cream and season the sauce. Thicken with a little cornstarch dissolved in cold water if desired. Return the rabbit pieces to the sauce and let them simmer for 5-10 minutes. Plate on top of the vegetables.

3. 3.

   Clean, wash and cut broccoli into bite-sized florets. Peel the stem, split lengthwise and slice into 1 cm thick rounds. Clean, wash and drain Swiss chard; if leaves are large, divide them, cut off thick ribs and chop stems into small pieces. Peel and finely mince shallot and garlic. Steam broccoli until al dente, shock in cold water and drain well.

4. 4.

   Melt butter in a pan, sauté the shallot and garlic cubes until translucent, then add Swiss chard, pour in vegetable stock and cook the chard until it is just tender, letting most of the stock evaporate. Add broccoli and continue cooking until warm, seasoning with salt and pepper at the end.