Pyrenean Rabbit with Cinnamon and Garlic

Remove rabbit. Set aside 2 back fillets and 2 legs. Finely chop remaining rabbit and bones. Sauté in 2 tbs olive oil. Add roasted vegetables, thyme and rosemary. Sauté until tender. Add paradeis pulp. Extinguish with Madeira and sherry vinegar. Cook a little. Cover bones with chicken stock. Add 3 sticks of cinnamon and 1 bulb of garlic. Simmer for about 2 hours in an open saucepan over low heat. Strain through a sieve. Boil until reduced by half. Season to taste with salt and freshly ground pepper. Put the finished rabbit jus aside.

Season rabbit legs and back fillets with salt, pepper and cinnamon powder. Sear briefly on all sides in 2 tablespoons olive oil. Finish roasting legs in heated oven at 120 °C for about 40 min. on a roasting rack. Add back fillets for the last 10 min.

Briefly sauté herb broccoli in butter with diced shallots and 1 diced garlic clove. Sprinkle with a little cinnamon.

Fill up with the rabbit jus. Cook a little. If necessary, thicken with a little arrowroot starch. Roast the mushrooms in 1 tablespoon of olive oil with 1 clove of garlic and 1 cinnamon stick. Season with salt and pepper.

Dressing: Form diced herb seedlings in center of plate. Cut rabbit legs and backs in half and place on top of mushrooms. Place the mushrooms on top of the rabbit. Garnish with fried garlic. Serve with toasted bread.

Wine tip: Spicy, opulent with soft tannins (barrique) is the

Our tip: As

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