Main course

Saddle of rabbit marinated in Kriek Lindemans with two-colour sauce and vegetable tower

2 saddles of rabbit

1 shallot

thyme, bay leaf

5 dl concentrated meat stock

1/2 courgette

1 clove of garlic

50 grams butter

4 dl Kriek Lindemans

1 carrot

8 dl cream

2 potatoes

1/2 carrot

1 leek

50 grams rasped cheese



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 3 dl heated cream. Slice the potatoes, courgette, carrot and leek into wafer-thin slices and place them in glass pan that has been rubbed with oil and garlic. Cover with cream and season with salt, pepper, and nutmeg. Top with a bit of rasped cheese. Cook this in the over for 45 minutes. Cook the rabbit meat in a casserole.


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.