Rabbit with Stem Mousse and Potato Ravioli

Bone the rabbit and parry the individual pieces of meat. Chop the bones, lightly sweat with white roasted vegetables and cover with water just to draw a light rabbit stock.

Sauté the individual pieces of meat in olive oil and set aside to rest after 2/3 of the cooking time.

The vegetables: remove the peel from the potatoes and finely dice half of them, rinse the mushrooms and cut them into leaves, blanch them, remove the peel from the shallots, garlic and carrot, remove the stalks from the oyster mushrooms and rinse them. Sauté the diced potatoes in butter, add shallot brunoise, make it transparent, extinguish with light rabbit stock, add a little bit of thyme and finely chopped garlic. After 2/3 of the cooking time add a little bit of whipped cream and at the very end season the stalk mush with salt and freshly ground pepper to taste.

The mousse: sauté the potato cuttings in a sauté pan, add the shallots, garlic and thyme, deglaze with the rabbit stock, after about 10 minutes add a third of the mousse, bring to the boil and purée in a rotor, strain and season to taste with whipped cream, Noilly Prat, salt and freshly ground pepper.

The potato ravioli: Cut the largest potatoes on the kitchen slicer or slicer into the largest possible narrow slices, blanch, brush with egg yolk, add roasted bacon / shallot cubes to the filling.

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