miripoix (shallot, garlic, leek, thyme, bay leaf, whole white pepper corns)
fresh milled pepper
10g truffle butter (diced truffle and puree in a blender, unsalted butter, soften the butter and mix and reset in the fridge, cut into even small dices.)
10 ml olive oil
bouquet garni (parsley, thyme, bay leaf, celery stick wrapped and tied in a neat bunch).
20 carrot cones
20 pearl onions
20 truffle slices
15 g unsalted butter
500 ml spring water
fresh milled white pepper
Rabbit (You can ask your butcher to get the rabbit for you and prepare it).
Clean the bones on the rack of rabbit,
Remove the loins from the bones, clean the loins,
place in the marinade for a few hours. (see marinade below)
Season the rabbits and cook in a warm pan until lightly brown, add some stock and it will reduce quickly. Cook the rabbits for a further two minutes.
Remove the rabbit from the pan and let rest for two minutes
Wash and peel all the vegetables, cut the vegetables into 2 cm pieces.
Mix the wine, oils, spice, herbs and vegetables together.
Mix all the ingredients and mix with a whisk, taste and correct the seasoning.
Method Truffle sauce;
Wash and peel the vegetables, cut into two cm pieces. Heat a pot and add the olive oil and after a few seconds add the vegetables, cook for a few minutes.
Roughly chop the rabbit bones and add them to the vegetables and cook until lightly brown.
Add the veal and rabbit stock, add the bouquet garni. Bring to the boil, reduce the heat to simmer, remove any impurities from the stock, cook until reduced by half.
Remove the stock from the heat and pass through a fine sieve.
In a clean pot add the diced black truffle, add the Madera and reduce by half, add the truffle juice and the stock.
Bring to the boil and cook rapidly to trap in the flavour of the truffle, reduce by half. Taste and correct the seasoning, Fold in the truffle butter
Method Pearl Onions;
Wash and peel the pearl onions,
Heat a pan, add 5 g of unsalted butter, add the onions, season and cover with the water cover and cook for about five minutes. When the liquid has evaporated the onions should be cooked.
Wash and peel the carrots. Cut the carrots in quarter and shape like cones. Blanch the carrots in salted spring water, remove and sauté in a hot pan season and colour lightly, cook throughout, remove and serve.
Heat a pot, add a drop of olive oil, roughly chop the carrot trimmings, season and cook for a few minutes. Add spring water to just barely cover the carrots, cover with a cartouche and cook until all the liquid has evaporated, By this time the carrots should be cooked, remove from the heat and puree, correct the seasoning, make sure there are no lumps.
On a warm plate add a dessertspoon of carrot puree and pull into a straight line.
Place the carrot cones on top of the puree, place the pearl onions in between the carrots, garnish with the truffle slices,
Cut the rabbit into even pieces, sauce the plate, arrange the rabbit on top, sprinkle with truffle juice and serve.