- For the rabbit
- 4 Rabbit back fillets
- freshly ground pepper
- 4 tablespoons Vegetable oil
- 2 Onions
- 1 Bay leaf
- 75 grams Frozen mirepoix blend
- 3 Juniper berries
- 1 generous portion of Red wine
- 4 tablespoons Port wine
- 200 milliliters Game stock
- 2 teaspoons Cornstarch
- 2 tablespoons Creme fraiche cheese
- For the truffle mashed potatoes
- 750 grams starchy Potatoes
- 150 milliliters Milk
- 80 grams Butter
- few drops Truffle oil
- 1 pinch Nutmeg
- white Truffle
For the rabbit season the meat with salt and pepper. Heat oil in a large Dutch oven. Fry the fillets on all sides, then remove from the pot. Peel the onions and chop coarsely. Add the onions, bay leaf, mirepoix and juniper and cook briefly. Deglaze with red wine and port wine. Pour in the stock. Place the rabbit fillets back in the pot, cover and cook for 20-30 minutes.
For the truffle mashed potatoes, peel the potatoes, rinse and cut in half. Cook in boiling salted water for 20-25 minutes until fork-tender, then drain. Heat the milk. Mash the potatoes finely with a potato masher, gradually adding the milk. Add small pieces of butter and beat vigorously with a whisk. Finally, stir in the truffle oil. Season with salt and nutmeg.
For the salsify, peel and rinse the salsify and cut into pieces. Cook until tender in boiling salted water for about 15 minutes, then drain. Melt the butter in a pan and swirl the salsify therein.
Remove the meat from the Dutch oven and let sit for 5-10 minutes. Pour the pan drippings through a sieve into a saucepan. Whisk the cornstarch with a little cold water and stir into the sauce. Bring to a boil. Add the crème fraîche and season with salt and pepper.
Cut the rabbit fillets into slices and drizzle with the sauce. Arrange the truffle mashed potatoes and salsify on the plates. Shave fresh white truffle over the potatoes as desired. Garnish with parsley and serve.