Pot Au Feu of Rabbit and Fennel

For the pot au feu, rinse the vegetables, chop them coarsely, blanch in salted water and quench in iced water.

Heat the white wine and Nouilly Prat in a saucepan and let it simmer a little, deglaze with the vegetable or chicken stock and cook the rabbit fillets in it, seasoned with salt and pepper. Remove the meat and keep warm. Meanwhile, continue to simmer the stock until it is reduced by about half. Add the butter, blend the sauce until creamy and season. Pour in the vegetables and serve the pot au feu in deep plates.

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