Meadow Herb Salad with Stuffed Rabbit Saddle

An asparagus recipe for gourmets:

1. soak the lily flowers in vinegar for one night. For the stock, fry the bones and rabbit trimmings in the oil until hot. Add the onions, tomatoes and greens and stir-fry. Season with salt and pepper. Finally, extinguish everything together with red wine and pour on enough water to cover the bones. Cover and simmer at low temperature for 2 hours. Then pour through a sieve and boil the stock to half. Season again with salt and freshly ground pepper to taste.

Rinse kitchen herbs and lettuce, shake off water and roughly chop everything together. Remove the peel from the asparagus spears, cut them into diagonal slices and steam them in 3 tablespoons of olive oil until they are tender but still al dente.

Strain the soaked lily flowers and mix the liquid with the remaining salt, olive oil, pepper and sugar to make a salad dressing.

4. lay out the rabbit backs on the countertop, season with salt and season with pepper. Place 1/3 of the kitchen herbs on top, as well as the livers, kidneys and remaining tenderloin pieces, and roll everything up tightly lengthwise. Wrap the rabbit backs in buttered aluminum foil and cook in a hot oven at 180 °C for 15 to 20 min.

Marinate the remaining herbs, lettuce and asparagus with the salad dressing and arrange on plates. Cut the saddle of rabbit into slices.

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