Rabbit Brawn with Tomato Salad Sauce

Have fun preparing this mushroom dish!

For the rabbit stock: put the drumsticks with 1½ liters of carrot, celery, water, the unpeeled shallot, parsley root and spices and bring to a boil. Make very leisurely 30-45 min. so that the soup remains clear. Cut the cleaned mushrooms into cubes, fry them in olive oil, season with salt and pepper.

Cut the softly cooked rabbit meat into cubes. Season about ½ liter of the rabbit soup with balsamic vinegar, salt and freshly ground pepper to taste, add the soaked gelatin and cool a little . Coat a small baking dish with oil and smooth it with cling film. Pour in the stock to a height of about 1 cm and set in the refrigerator. Put in rabbit meat, cover with jelly, repeatedly cool a little, put in parsley and mushrooms and cover with the remaining liquid. Terrine best to put in the refrigerator form one night.

For the tomato vinaigrette: blanch the tomatoes briefly in boiling hot water, rinse in iced water and skin. Cut in half, remove the seeds, and chop the flesh into small cubes. Mix a marinade of oil, salt, pepper, vinegar and sugar and add the diced tomatoes, season with tarragon.

Halve the mange tout mushrooms intended for garnish and sauté briefly in olive oil with garlic, season with salt and pepper and garnish.

For the balsamic sauce: balsamic vinegar vinegar and granulated sugar with

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