Rabbit with Vegetables en papillote

Ingredients

• 1 rabbit back (approx. 800 g)
• 500 ml Buttermilk
• 1 bay leaf
• 2 juniper berries
• 1 Carrot
• 1 Zucchini
• 2 handfuls fresh thyme
• 30 g Butter
• 30 g ground hazelnuts
• 20 g breadcrumbs
• Salt
• pepper (from grinder)
• 2 tbsp hazelnut oil
• 2 Garlic cloves

Instructions

1. 1.

   Marinate the rabbit back in buttermilk with the bay leaf and juniper berries in the refrigerator for one to two days, turning occasionally.

2. 2.

   Wash, peel, and slice the carrot lengthwise. Wash and cut the zucchini into ~1 cm thick sticks. Shake off excess water from thyme, discard stems, set aside a few sprigs for garnish, finely chop the rest. Melt butter. Mix hazelnuts, breadcrumbs, and thyme in the butter. Lightly sauté, season with salt and pepper. Remove from pan and set aside.

3. 3.

   Preheat oven to 200°C fan. Rinse rabbit back, pat dry, lightly season. Heat hazelnut oil and sear rabbit on all sides. Arrange carrots and zucchini on a large sheet of parchment paper. Press garlic cloves into the parchment and place rabbit on top. Brush with thyme-breadcrumb mixture. Fold parchment so rabbit is fully wrapped. Secure with toothpicks, place in baking dish, bake for about 20 minutes.

4. 4.

   Serve by garnishing with remaining thyme and slicing into portions.