Rabbit Kebabs with Rosemary Potatoes

For the lentil vegetables, soak the lentils in cold water for one night. Finely dice the shallots and garlic. Heat olive oil in a frying pan and sauté shallots and garlic until translucent. Add sugar and let it melt.

Drain the lentils and add. Pour in aceto balsamico and stock and simmer for 20-25 min over medium heat. Pluck parsley leaves and chop finely. Add butter and parsley to the fully cooked lentils form. Season well with salt and freshly ground pepper.

Cut each fillet of rabbit back into 4 pieces on the spot. Cut the rosemary sprigs 20 cm long into small pointed pieces. Strip off the needles and leave a clump of needles on the tip only.

Remove the seeds from the peppers and cut them into 16 pieces. Halve garlic and quarter shallots lengthwise. Skewer 4 pieces of meat at a time, alternating with peppers, garlic and shallots on the twigs.

For the rosemary potatoes, remove skin from potatoes and cut in half lengthwise. Strip rosemary needles and chop finely. Heat olive oil in a frying pan and roast the potatoes in it over medium heat for 12-15 minutes until golden brown.

Heat olive oil in a frying pan and fry the rabbit kebabs on all sides until golden brown. Add butter and cook the kebabs over medium heat for 2-3 minutes. Season with salt and pepper.

5. reheat the lentil vegetables from scratch.

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