Stuffed Rabbit with Plums and Almond Kernels

Cut off prunes and rabbit liver. Remove the peel from the garlic and chop finely. Soak toast in milk.

Heat a little olive oil in a frying pan, roast chopped garlic in it until golden brown. Add prunes, almond kernels and pork fat and fry. Add rosemary and liver and fry. Squeeze out the soaked bread, stir through with Parmesan, egg and the prune-liver mixture, season with salt and pepper.

Season the boned rabbit outside and inside with salt and season with pepper, fill with the mixture. Sew up rabbit belly with spaghetti, cover rabbit with slices of belly bacon.

Put diced carrot, celery and onion with rabbit bones in a mold, fry in a little bit of olive oil. Extinguish with white wine, add kitchen herbs (as bouquet garni), add rabbit and cook in the oven at 180 degrees for about 80 minutes, pouring beef broth occasionally.

Remove peel from potatoes and cut into 3 mm slices. Fry potato slices in sufficient oil until slices rise to the surface. Remove and cool.

Place cooled potato slices again in hot oil, let rise and deep fry until golden brown. Drain padded potatoes on paper towels.

Serve stuffed rabbit with padded potatoes, garnish with fried rosemary. Serve with mixed salad

Our tip: Use bacon with a subtle smoky note!

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