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1
Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary.
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2
Chop the carrot, onion, celery, and garlic add them to the marinade.
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3
Cover the bowl with plastic wrap and store in the refrigerator for 24 to 48 hours.
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4
Preheat your oven to 450F (230C).
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5
Remove the rabbit from the marinade and dry with a cloth.
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6
Salt and pepper the rabbit.
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7
In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil.
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8
Heat the mixture until the butter sizzles.
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9
Place the rabbit in the pan, skin side up, and brown.
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10
Turn, wrapping flaps around the filet to protect it, and cook until light brown.
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11
Place the pan in the 450F (230C) oven and cook for 10 minutes, until medium rare.
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12
Baste often.
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13
Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally.
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14
Remove the rabbit from the pan and place it aside in a warm location.
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15
Trim the saddle flaps from the rabbit and chop the flaps coarsely.
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16
Return the chopped flaps to the pan with the vegetables.
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17
On the stove top, saute briefly and skim the fat.
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18
Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce by one-half.
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19
Add the tomato and saute while stirring.
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20
Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables.
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21
Add the butter to the liquid and whisk until smooth.
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22
Julienne the leeks.
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23
Rinse in cold water and drain well.
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24
In a medium saute pan, add 1 tablespoon butter and leeks.
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25
Cook slowly for 2 to 5 minutes.
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26
Leeks should remain crisp.
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27
Adjust the seasonings and set the leeks aside in a warm place.
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28
Remove the filet of rabbit from the saddle.
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29
Cut the saddle bone crosswise and place one section on each of two plates.
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30
Surround the saddle bones with leeks.
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31
Cut the filet of rabbit into very thin slices lengthwise.
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32
Fan slices on top of the leeks.
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33
Cover with sauce, garnish with sprigs of rosemary.
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34
Serve immediately.
