Ingredients for 4 servings 

Rabbit

• 1 large saddle of rabbit, untrimmed
• 1 large onion (200 g)
• 1 large carrot 
• Thyme
• Bay leaves
• 4 cloves of garlic, crushed
• 150 g of ham fat and rind
• 200 ml of aged beer
• Fine salt
• Coarse salt
• Freshly ground black pepper
• 16 prunes
• 1 litre clear chicken broth
• 100 g butter
• Rice flour
• 100 ml groundnut oil

Soubise Purée

• 500 g Bintje potatoes
• 1 finely sliced onion
• 100 g butter
• Nutmeg

Rabbit

Completely bone the rabbit from the stomach side. Roughly chop the onions and carrot with the bay leaf, thyme and garlic. Chop up the bones and cook over high heat in a tablespoon of the oil with the vegetables, herbs, ham fat and rind. Deglaze with the beer and then add the stock. Simmer gently for two hours. Season the rabbit with salt and pepper. Stone the prunes and place them in the middle of the rabbit’s back. Close and wrap tightly in two layers of aluminium foil. Pass the stock and poach the rabbit in the stock for thirty-five minutes at 85 °C. Remove from the stock and cool. Reduce the cooking juice until it begins to thicken.

Soubise purée

Cook the potatoes in salted water with the sliced onion. Drain and dry in the oven for a few minutes and then purée with the butter. Season with fine salt and grated nutmeg.

Assembly and service

Cut the rabbit into four tournedos. Coat them lightly with the rice flour. Fry them in a non-stick pan in the rest of the groundnut oil for two minutes on each side. Arrange on a plate or dish, accompanied by the Soubise purée. Whisk the butter into the jus and coat the tournedos.