Back and liver of farmed rabbit on white bean puree, with pulled Brussels sprouts and braised tomatoes

Ingredients for 2 servings:

• 1 rabbit back, boned
• 1 rabbit liver(s)
• 250 g Brussels sprouts
• 6 tomatoes (date vine tomatoes)
• 1 tbsp rapeseed oil
• 400 g beans, white from the can
• 2 garlic cloves, 1 finely chopped, 1 crushed
• lemon juice
• 1 pinch(s) of sugar
• butter
• 4 sprigs of thyme
• Salt and pepper, white
• 10 ml balsamic vinegar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the back and liver, pat dry, and remove any skin and tendons. Generously trim the stems from the Brussels sprouts and remove the dirty outer leaves. Pick off as many tender, clean leaves as possible. Cut a cross in the stem of the remaining cabbage and set aside for another dish. Blanch the loose leaves in boiling salted water for about 1 minute and then refresh in ice-cold water. Drain well. Strain the beans through a sieve, reserving the liquid. Place the beans in a mixing bowl and puree. Add about 1 tablespoon of the bean liquid and 1 tablespoon of lemon juice to make it easier. Heat 1 tablespoon of butter in a pan until foamy, add the chopped garlic, toss briefly, and then stir into the puree. Season to taste with sugar, salt, and pepper. Braise the tomatoes with a little oil in a sealed saucepan over low heat for about 15 minutes, seasoning with salt, pepper, and a pinch of sugar. Melt 2 tablespoons of butter in a pan, add the drained cabbage leaves, and sauté for about 5 minutes, seasoning with salt and pepper. Preheat oven to 80°C (175°F). Melt the butter in a pan and season with the crushed garlic clove and thyme sprigs. Season the rabbit loin with pepper and salt and sear on all sides over medium heat for a total of 4 minutes. Then place the pan in the oven for 10 minutes. The meat should be almost cooked through. In another pan, sear the liver in a little butter over medium heat for 2 minutes on each side. Then place the lid on the pan and turn off the induction hob. For conventional stoves, also remove the pan from the heat. Finally, add salt. The liver should still be pink inside. Place the bean purée in the center of the plate, slice the loin and liver diagonally, and place it in the pan. Arrange the cabbage leaves and braised tomatoes around the loin. Drizzle the dish with some foamed butter and balsamic vinegar.