For 4 people:
1 bunny of 1.5 kg
Bone the rabbit, detach the saddle, kidneys and liver. Parry them. Detach the thighs and reserve them, they will not be used for this dish.
Wash the vegetables and cut them into cubes. Peel the shallots and also dice them.
Chop the rabbit trimmings and bones and brown in the oven at 200°C with a little oil and about 1/2 of the carrots, leeks and shallots.
Pour everything into a saucepan, add water and bring to a boil. Then simmer for 3 hours. Finally sift this bottom through cheesecloth.
Heat the beef broth with the rabbit stock, add the cloves, the bay leaf and the rest of the shallots. Reduce to obtain 1/2 l of stock, then remove the spices and shallots.
Then cook the leftover vegetables and the peeled and sliced potatoes in this stock. Vegetables should remain firm. Take them out once cooked and keep them warm.
Salt and pepper the saddle fillets and the kidneys. Cook the fillets for 4 to 5 minutes, the kidneys for 2 minutes in the slightly simmering stock. Then remove the meat from the bottom and cut it into thin strips. Cut the kidneys in half. Fry the liver on both sides briefly in a little butter. Cut it into slices.
Arrange the meat and vegetables on the hot plates. Add the butter to the rabbit stock and whisk. Adjust the seasoning if necessary. Pour the sauce over the plates and sprinkle with marjoram as desired.
Source:The new kitchen for all seasons.
