Rabbit Roulade with Balsamic Beluga Lentils and Potato Noodles

Detach the rabbit meat from the costal arches with a sharp knife, carefully peeling off the rib bones with the tip of the knife. Then loosen the meat from the rib bones to the backbone. Separate the spine in the joints from the forelegs with a knife. If the backbone is exposed, carefully detach it from the meat from the head. Then separate the backbone in the joints from the hind legs. Detach the legs from the back and carefully peel off the leg meat. Remove fat, cartilage and tendons from the meat. Brush the liver, kidneys, and heart, and chop up the bones. Remove the skin and chain from the back fillets and fry half of them briefly and vigorously. Then put in a cool place.

For the filling, soak the 4 debarked white bread slices in the cream. Put the leg meat, heart, kidneys, liver and the other half of the purchased fillets in the cutter, add 1 egg, add the cream and bread mixture and very fine cutters. Put the resulting farce in a bowl and mix well with the pine nuts and raisins.

Season the released rabbit body with salt and pepper and spread the filling on it and smooth it out. Then place the seared fillets on top and roll up. Place the bacon slices lengthwise on the work surface close together and place the rabbit roll on the bacon slices and wrap tightly. Then wrap tightly in cling film, place on the steamer insert and cook for 50 minutes at 80 degrees.

In the meantime, clean the spring times and shorten to about 8cm and set aside. Dice the sections and the soup vegetables. Heat the oil in a large saucepan, sear the bones in it, add the diced vegetables and tomato paste and sear again. Deglaze with all of the red wine, add salt, pepper and thyme and reduce strongly. Always fill up with cold water and let it boil down. Strain the sauce through a strainer and a sieve into a second saucepan and reduce to approx. 300ml.

Slightly thicken the sauce with the basic texture and cook for 2-3 minutes over a mild heat. Then take the rabbit roulade out of the steamer and let it rest in the warm oven. Cook the carrots and spring onions in the steamer for 20 minutes at 95 degrees. Then caramelize in a little butter and powdered sugar in a pan.

Finely dice the shallots and sauté in 100g butter, add the lentils and half of the vegetable stock and let it boil. Add balsamic vinegar and honey and, after adding more broth, let it cook “dry” again and again. As soon as the desired cooking point is reached, set aside.

Boil the potatoes with their peel until done, drain and peel them while they are still warm. Then press through the potato press. Knead the pressed potatoes, egg yolk, flour, some nutmeg and salt together. Then sprinkle some flour on the work surface and form a long roll from the dough with lightly floured hands. Cut the roll into 1cm thick slices with a knife and roll them into finger-thick noodles.

Bring the water to a boil and cook the noodles in it until they float to the surface. Take out with a ladle and soak in the ice water. Drain on kitchen paper. Then heat the clarified butter in a pan and fry the drained potato noodles until golden brown. Heat the lentils and the sauce.

Using a foam ring (8cm), place the lentils in the middle of the plate, cut the roulade into slices and place on the lentils. Place the spring onions, the finger carrots and the potato noodles around it. Add a little sauce and serve.