Main courseSaddle of rabbit marinated in Kriek Lindemans with two-colour sauce and vegetable tower
2 saddles of rabbit
thyme, bay leaf
1 clove of garlic
Marinate the saddle of rabbit one day in advance with Kriek Lindemans, finely chopped carrot and shallot, bay leaf and thyme. The next day remove the meat from the bones. Chop the bones into small pieces and fry them briefly, moisten with the meat stock, bring to a boil and then add the sieved marinade liquid. Divide the sauce in half and finish 1 half with
Cut the vegetable gratin into cylindrical pieces and place in the middle of the plate. Place the rabbit meat around the vegetables and decorate with the light and dark sauces. If desired use a few potato crisps, courgette crisps and carrot crisps as an extra garnish.