Lukewarm Chanterelle Bean Salad with Rabbit Navarin

Perhaps your new favorite bean dish:

Loosen rabbit legs from the bone, remove fat and tendons and cut into large cubes on the spot. Clean beans, cut into 4 cm long pieces, blanch briefly in salted water and rinse in iced water. Blanch tomatoes with boiling water, remove skin, seeds and cut into small cubes.

Clean chanterelles, rinse briefly under running water, drain and sauté with the finely diced shallots in grape seed oil, season with salt, season with pepper and extinguish with white wine vinegar. Add the beans and season repeatedly.

Sauté diced rabbit in grapeseed oil and butter and season with salt and pepper.

Dressing: Spread chanterelle bean salad evenly on the plate, form the tomato and rabbit pieces on top and pour warm jus around everything.

Tip: If you want to make the jus yourself, roast pork or veal back bones in fat with roasted vegetables (celery, carrot, onion), add paradeis pulp and deglaze with red wine and water. Make about half an hour, strain and pass through a dish hanger and cook for about 4 hours.

Drink: As a drink is suitable Rheingau Riesling.

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