Stuffed Rabbit Rack with Fried Rocket

Ingredients

• 4 cloves garlic
• soup vegetables
• 1 bay leaf
• 5 peppercorns
• 5 coriander seeds
• 1 clove of nutmeg?
• 3 Juniper berries
• 2 sprigs thyme
• 2 stalks marjoram
• 50 g pickling salt
• 20 g salt
• 1 whole rabbit rack (600-800 g, with liver and kidneys)
• 1 bunch herbs (small; mixed)
• 3 shallots
• 2 tbsp butter
• 500 ml vegetable broth
• 250 g heavy cream
• nutmeg
• Salt
• Pepper (freshly ground)
• 2 bundles rocket
• 3 l plant oil (for frying)
• Salt
• 1 bundle young carrots
• 2 corn cobs
• 0.5 stalk leek
• 2 tbsp butter
• 100 ml Vegetable broth
• 400 g green band noodles
• 1 bag ready-made dark roast sauce

Instructions

1. 1.

   Boil all ingredients for the pickling brine with 1 l water and let cool. Separate rabbit rack and fillets, marinate overnight in the cooled brine with liver and kidneys. Remove parts, rinse, pat dry. Cut longitudinal pockets. Wrap fillets around kidneys and secure with skewers. Stuff liver into rabbit rack. Wrap liver-filled sections tightly in plastic wrap, then aluminum foil, and poach in water just below boiling point for 20 minutes.

2. 2.

   If there were cutlets attached to the back, they can be added separately to the dish.

3. 3.

   Wash herbs, pat dry, remove leaves and chop. Peel shallots and finely dice them.

4. 4.

   Heat butter and sauté herbs and shallots over medium heat for 2 minutes. Deglaze with broth and reduce by half. Add cream and simmer for 5 minutes. Season with nutmeg, salt, pepper and strain through a sieve.