Rabbit Chicken Tournedos with Beet Mousseline

Carefully remove the fillet from the chicken breast, cut finely and make a farce in a cutter with the cream. Fry the onion and mushrooms in butter. Add vegetable brunoise and chopped parsley. Let cool and then add to seasoned farce. Lay out the pork net, sprinkle with rosemary and thyme, top with raw ham and the lightly pounded chicken breasts. Spread thinly with the vegetable farce and form a roulade (Ø 5 – 6 cm) with the seasoned rabbit fillet. Freeze in the freezer for about 1 hour and then cut down 3 – 4 cm thick pieces. Beetroot mousseline: Briefly sauté yellow beets with onion, deglaze with white wine and stew until soft with vegetable stock and cream. Season with salt and pepper, puree. Sauté rabbit-chicken tournedos in olive oil and roast in oven at 180 °C for approx. 8 – 10 minutes to the point (meat should be slightly pink inside). Lavender jus: Boil strong brown chicken stock with lavender. Arrange beet mousseline on plates, place tournedos on top and drizzle with lavender jus. Garnish with vegetable garnish.

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