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1
Preheat the oven to 400 degrees F. Preheat the grill.
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2
Debone the rabbit into separate breasts and legs, reserving the fat.
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3
Set aside the bones, meat, meat scraps, and fat in 3 separate piles.
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4
In a small pot, combine the bones, celery, carrot, onion, rosemary, and thyme.
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5
Cover with water and bring to a simmer and cook for 30 minutes to make the rabbit jus.
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6
Strain and set aside.
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7
In a food processor, combine the meat scraps, heavy cream, and egg whites to make a mousse for the quenelles.
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8
Slightly crush the pistachios and fold into the quenelle mixture.
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9
Form the quenelles with two teaspoons.
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10
Grill the liver, kidneys, and fat.
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11
Cook the legs separately in the oven for 20 minutes.
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12
Saute the rest of the rabbit in a heavy skillet.
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13
Remove and set aside.
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14
Add the quenelles to the same pan and cook.
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15
Remove the rabbit quenelles and set aside and add the bacon and cook until crisp.
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16
Once the bacon is crisp, remove from the pan, and cut into small pieces to make bacon chips.
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17
Set all aside and keep warm.
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18
Mashed potatoes: In a small pot over low heat, combine the olive oil and vegetable broth.
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19
Add the steamed potatoes, and whisk until smooth.
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20
Add the salt and pepper, and the rosemary-infused olive oil.
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21
Parsley Foam: Blanch the garlic cloves by boiling them in water 3 times for 20 seconds each time.
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22
Bring the milk to a boil in a separate pot.
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23
Dry the garlic cloves and add them to the boiling milk and cook until very tender and smooth.
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24
Blanch the parsley in boiling water and put it in the food processor to obtain a liquid juice.
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25
Add the garlic and make a puree.
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26
Add the gelatin.
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27
Strain the mixture and allow to cool.
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28
Balsamic vinegar film: Heat the vinegar in a small saucepan, and add the agar-agar.
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29
When the mixture is smooth, pour it on a cookie sheet, and let cool.
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30
Cut into pieces/
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31
To serve the rabbit, make a quenelle of mashed potatoes out of tablespoons and place on plate.
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32
Place all the rabbit parts and the rabbit quenelle in different positions on the plate.
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33
Add the bacon chips, the foam, and the vinegar film to give volume to the dish.
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34
Finish with rabbit juice, and serve.
