Saddle of Rabbit on Rosemary Skewer with Ratatouille

Trim the saddle of rabbit and cut into nice medallions (3 pieces per skewer). Remove the needles from the rosemary sprigs except for 2 cm at the tip. Scrape off the woody outer layer with a kitchen knife. Cut the pancetta into slices. On the rosemary sprigs, alternate rabbit medallions, olives and bacon. Season with salt and pepper, and roast in butter.

For the ratatouille, rinse and dice the melanzani, zucchini and bell bell pepper. Finely chop the garlic and dice the onions. Heat a little olive oil in a saucepan and sauté the garlic in it to release its full aroma. Add thyme, rosemary, onion and bay leaves. Add peppers, melanzani and zucchini in order and sauté over high heat. Briefly fry the paradeis pulp and add the tomatoes.

Season lightly with salt and cook for about 20 minutes. Finally season with pepper, olive oil, salt and freshly chopped basil.

Arrange rabbit kebabs with ratatouille decoratively.

Tip: If you wrap the rosemary skewer in aluminum foil before roasting, it will not lose its color.

Bull cutter, spicy white wine

Our tip: Use bacon with a subtle smoky note!

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