Rabbit Thighs with Chanterelle & Vegetable Julienne

Roasted rabbit leg with chanterelles, vegetable julienne and fennel compote on apple cider butter sauce

Cook the rabbit legs from the butcher ready to pan.

Remove from the refrigerator 3 hours before use so they reach room temperature – this means a more precise and shorter cooking time. Roast in the pan for 12 minutes until golden.

Rinse the fennel, trim with a peeler (prepare ready to cook, e.g. peel, remove woody parts and dirt), cut in half, remove the core and cut into narrow strips.

Meanwhile, put the tomatoes in hot water for 20 sec, take them out, remove the skin under continuous water, cut them in half and remove the seeds. Then cut into small cubes.

Heat a little olive oil in a sauce pan, sauté the garlic clove and the chopped shallot, together with the diced tomatoes and the fennel cut into strips. Stir well, cover and cook at low temperature for 15 minutes.

Rinse the carrots, leek stalk and celery neatly, prepare them (e.g. peel, remove woody parts and dirt) and cut them into tender strips with a sharp kitchen knife. Steep in boiling salted water for 25 seconds, cool in ice-cold water and place in a colander to drain.

Prepare the chanterelles (ready to cook, e.g. peel them, remove woody parts and dirt), cut 2-3 times in

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