Stuffed Saddle of Rabbit with Roasted Vegetable Strips

Debone the saddle of rabbit. Chop the bones into pieces and sear them.

Sauté shallots and garlic in olive oil. Pluck the leaves from the thyme branch. Add white bread, tomatoes, parsley and thyme and mix. Remove from heat and stir in egg yolks to thicken.

Lay out the meat with the inside facing up, plating well, preferably using a freezer bag. The bag between the meat and the plating iron prevents holes in the meat tissue. Then season with pepper and season with salt and spread the stuffing evenly on top. Roll up the meat repeatedly and fix it with kitchen thread.

Sear lightly on all sides and finish cooking in a heated stove at 180 °C for fifteen minutes.

Roasted vegetable strips: Cut zucchini lengthwise into narrow strips. Melanzani also cut lengthwise into narrow strips, season with salt and stand for 1/2 hour. Later, pat dry with a paper towel.

Cut the peppers into eighths. Brown vegetables in olive oil. Season with salt to taste and season with pepper.

Tips from Vincent Klink:

* If you buy your rabbits in Germany, directly from the breeder, it is his ambition to deliver as much as possible for the money. The old “Rammler” is praised in the highest tones. In France it is, who is surprised#s, in detail the other way around. Small and tender rabbits are a stress-free kitchen fun and with no more than forty-five min in the stove or in

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