Rabbit with White Asparagus

Rinse the saddle of rabbit, pat dry and debone. Coursely chop the bones. Rinse the soup vegetables and dice. Peel the garlic. Peel the onion and dice. 

In a roasting pan, warm 1 tablespoon of the oil over medium-high heat. Add the rabbit bones and cook until browned on all sides. Add the soup vegetables, garlic, and onion and saute until softened. Stir in the tomato paste. Add 100 ml (approximately 1/2 cup) wine. Stor to deglaze the pan and loosen the browned bits. Add the remaining wine and 1.5 liters (approximately 6 1/4 cups) of water. Add the rosemary, sage, bay leaf, and allspice and season with salt and pepper to taste. Simmer over medium heat for 1 ½ hours.

Peel the potatoes. Peel the asparagus and cut off the woody ends. Peel the carrot and dice into small cubes. Rinse the celery dice into small cubes. Peel the shallot and chop finely. Rinse the thyme, shake dry, and remove leaves from the stems.

Season the saddle of rabbit fillets with salt and pepper. Heat the remaining oil in a pan. Add the meat and cook on both sides for about 5 minutes. Remove and set aside.

Put the potatoes in boiling salted water and cook for 25 to 30 minutes. Place the asparagus in boiling salted water with 1 pinch of sugar and half a lemon and cook 20 to 25 minutes.

Strain the rabbit stock.

Heat 1 teaspoon butter in a pan and sauté the shallot, carrot and celery. Bring 500 ml (approximately 2 cups) of the rabbit stockto a boil. Mix the flour with 1 ½ tablespoons butter. Whisk the butter mixture into the stock to thicken. Season with salt and pepper to taste. Stir in the thyme leaves.

Rinse the parsley, shake dry, and chop. Place the remaining butter in a frying pan. Drain the potatoes and place in the pan. Cook until browned. Add the parsley and toss.