Saddle of Rabbit Cooked in Almond Oil with Young Vegetables and Almond Seed Pesto

For the almond kernel pesto, grind the almond kernels, Parmesan cheese and lemon zest in a mortar and then add almond oil. Place the saddle of rabbit together with the rosemary sprigs in the oil heated to 50 °C and leave to marinate for approx. 15 min. Remove, lightly salt and pepper. Briefly cook the various vegetables in boiling salted water, remove from water, season with salt, pepper and sugar. Serve together with the saddle of rabbit. Pour almond kernel pesto on top. Serve with creamy polenta.This recipe was provided by: Elisabeth Grabmerwww.waldschaenke.atNähere Info on almond oil can be found at: www.die-feinsten-essenzen.com

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