Stuffed Rabbit Roll with Sides

Ingredients

• 4 rabbit flank pieces
• 200 g lean pork mince
• 50 ml heavy cream
• 50 g small vegetable cubes
• 1 tsp Mustard
• 50 g onion cubes (glazed)
• 0.5 bunch tarragon
• 300 ml brown stock
• 100 g roasted vegetables (onions, carrots, celery)
• 30 g brown roux
• 2 tbsp Sour cream
• 1 tbsp Tomato Paste
• Salt
• pepper (ground)
• 4 cauliflower florets
• 8 small carrots
• 4 broccoli florets
• 125 g green beans (blanched to bite‑firm)
• 1 tbsp butter
• 400 g cooked starchy boiled potatoes
• 100 g buckwheat flour
• 100 g coarse buckwheat groats
• 50 g fine buckwheat groats
• 50 g lean bacon cubes
• 50 g fine onion cubes
• 2 Eggs
• 40 g clarified butter
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Prepare a filling for the rabbit roll using pork mince, cream, glazed onions, mustard, salt, pepper and tarragon leaves. Fold in the fine vegetable cubes.

2. 2.

   Lay out the rabbit flank pieces, season with salt and pepper, spread the filling on them, and roll into roulades. Sear in a pan with a little clarified butter. After browning, add the roasted vegetables, sauté, then remove the roulades. In the pan, add tomato paste, sauté, pour in brown stock, return the roulades, cover and simmer for about 30 minutes. Keep warm until serving. Thicken the sauce with the brown roux, stir in sour cream, then strain.

3. 3.

   For the buckwheat‑potato patties, press the hot boiled potatoes through a press, add bacon, glazed onions, buckwheat flour, coarse groats and eggs. Knead into dough, season, let rest 20 minutes. Then shape about 5 cm discs, coat in fine groats, fry both sides in clarified butter.

4. 4.

   Sauté the vegetables in butter for serving.

5. 5.

   Keep the fried patties warm with the vegetables. Slice the roulades, ladle sauce, arrange slices with buttered veggies and buckwheat patties, garnish with tarragon leaves.