Rabbit Salad with Figs
Ingredients:
2 wild rabbits
500 g of organic potatoes
2 tablespoon olive oil
1 tablespoon of mustard
1 crushed and minced clove of garlic
1 teaspoon of white balsamic
Fresh garlic mustard
6 figs
2 handfuls of arugula
2 handfuls of watercress
Marinade:
1/3 cup of honey
2 tablespoons of soya sauce
1 teaspoon fresh ground peber
2 tablespoons of goose fat or good olive oil
Directions:
Build a good fire using birch and oak. Let it burn down to small flames and embers. Place a big flat stone, 2-3 inches thick, on top of the embers and build a new fire on top of the stone and let it burn down again.
Mix the marinate together in a metal bowl and place it in a water bath until it’s fluent.
Remove the rabbits from the brine and pat them dry with a paper towel. Part it into five (front legs, back legs and the back piece) Apply the marinade and let it rest for 10 min.
Brush the hot stone free of ashes and put on the rabbit. Let it sear for 6-7 min on each side and apply more marinate frequently. Let the rabbit rest for 10min before peeling the meat of the bones. Cut the potatoes and the figs in small wedges and mix it around with the olive oil. Sprinkle with salt and cook on the stone as well.
Mix oil, mustard, garlic and balsamic together. Turn the dressing with the salad and plate in four bowls. Plate potatoes, figs, the meat and sprinkle with fresh ground pepper and coarse salt flakes
