Rabbit Rognonette on Barley Risotto

For the sauce, cut (remove) the rabbit back from the bones. Coarsely chop the bones and fry in oil, add stock and red wine, simmer gently for half an hour.

Now strain and cook to the desired consistency.

For the filling, put the rabbit mince in the freezer for 10 min. In a food processor, whisk the well pre-chilled meat with the cognac as well as the whipping cream until a homogeneous, glossy mixture is obtained. Transfer from the machine to a sufficiently large bowl and add the already diced shiitake mushrooms, finely chopped sage, and sprouts. Season with salt and pepper and mix well.

Score the belly flaps of the rabbit back a few times with a sharp kitchen knife. This will prevent the rabbit back from contracting during subsequent roasting. Lightly season the rabbit back meat on all sides with salt and pepper.

Spread out a cleaned pork net on the countertop. Cover with the bacon slices and place the rabbit back on top, skin side down. Place the kidneys in the middle of the back and spread the stuffing over the whole. Now roll up the back and close it exactly with the pork net. Wrap in plastic wrap and refrigerate for at least 20 minutes.

Later, lightly brown the rabbit back all over, season and cook in the oven at 170 °C with the garlic cloves (in their skins). After 10

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