Rabbit ragout with potato patties and banana, tomato, curry salad

Ingredients for 4 servings:

• 3 rabbit legs
• 400 ml Game stock
• some oil (peanut oil)
• 400 g soup vegetables, fine frozen
• 1 tsp spice mix (game spice)
• 500 g potatoes
• 4 egg yolks
• some breadcrumbs
• salt and pepper
• nutmeg
• 4 tomatoes (plum tomatoes)
• 2 bananas
• 1 tsp curry powder
• Olive oil, mild

Instructions

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

Season the thighs and sear them on both sides in a little peanut oil. Briefly sear half of the fine soup vegetables in a little oil in a roasting pan. Deglaze with the game stock and add the seared thighs. Cover the roasting pan and place on the middle rack of the oven at 200 degrees for about 1 hour. Remove the cooked thighs and let them cool slightly. Remove the meat from the bones, shred it, and return it to the roasting pan. Add the rest of the fine soup vegetables. Bring everything to a gentle boil and season with salt and pepper. Cook the potatoes until tender and mash them. Season with salt, pepper, and nutmeg. Add the four egg yolks and a little breadcrumbs and mix everything well to form a firm dough. Form it into a roll and cut into slices. Fry in oil on both sides until golden brown. Deseed and dice the tomatoes. Cut the bananas into equal-sized cubes. Place them all in a bowl. Dust with curry powder and add a little olive oil. Mix everything well. Serve a portion of the ragù on each plate, topped with 3-4 potato medallions, and a portion of the tomato and banana salad.