Saddle of Rabbit Stuffed with Parma Ham and Tomatoes

Preheat the oven to 180 degrees Celsius (convection oven 160 degrees Celsius , gas mark 2-3).

Soak the pork well.

Remove the rabbit backs and cut the belly flaps. Place 2 slices of Parma ham on each belly flap and place the dried tomatoes, kidney and foie gras parfait on top and two leaves of basil on each. Season rabbit back with salt and pepper (only lightly season with salt, as the Parma ham is already lightly salted), carefully roll up the back and wrap in pork netting.

In a coated oven-proof frying pan with a little oil, fry carefully on all sides and cook in the oven for about 15 minutes at 180 °C, then rest for about 5 minutes.

Add 1 tbsp. butter and rabbit jus to the pan and let it boil.

Cut cherry tomatoes into quarters. Rinse arugula, shake dry and pluck. For dressing, mix well 5 tbsp balsamic vinegar, olive oil, mustard, lime juice, salt and pepper. Chop remaining basil and chervil and fold in.

Roast pine nuts in a frying pan without fat. Finely dice the rest of the Parma ham and roast in a frying pan until crisp. Wash the parsley, shake dry and chop finely. Rinse the mushrooms and cut into quarters. Peel and chop the shallots. In a frying pan with 1 tbsp. butter, sauté the shallot, add the mushrooms and sauté. Season with salt and pepper. Stir in parsley.

Mix arugula with the d

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