Stew with Asparagus and Rabbit

For the stew with asparagus and rabbit, season the rabbit legs with salt and pepper. Heat the steamer dry, pour in the oil and brown the legs in it on both sides.

Pour about 125 ml of vegetable broth, put the lid on and add the vegetable broth little by little through the pouring well. Cook on low heat for 40 minutes until tender.

Meanwhile, peel the white asparagus. Add the peels to the rabbit legs with the rabbit back fillets after 20 minutes and cook.

Generously trim away only the woody ends from the green asparagus. Cut both types of asparagus into pieces. Peel and slice the carrots.

Remove the caniche legs and backs. Pour the stock through a sieve and collect.

Remove the rabbit meat from the bones. Cut the leg meat into small pieces and the back meat into slices.

Cook the asparagus and carrots in the stock until al dente. Drain the stock through a sieve and collect. Bring to the boil briefly. Add the butter flakes.

Bring the rabbit meat and the asparagus-carrot vegetables to the boil again. Add the finely chopped tarragon and allow to infuse briefly. Serve the stew with asparagus and rabbit.

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