Rabbit Skewer with Potato Straw

Clean the saddle of rabbit. Cut the meat into coarse pieces and sear on all sides. Remove the meat from the pan and set aside. Then chop the bones into small pieces and brown them in the same pan. Add the spices to the bones and deglaze with the red wine, pour in the stock and simmer. Strain the stock and mix in the dried plums. Cook the meat for 2 minutes at 180 °C in the oven. Then put everything on the skewer. For the potato straw, peel the potatoes, cut into 2 mm thick slices on the slicer, then cut into fine strips with a knife. Squeeze in a cloth until most of the liquid has been extracted. Further fry in 160 °C hot fat until golden brown, drain and season immediately with salt and pepper. Place the potato straw in the center of the plate, sprinkle the skewer with fresh chives, place on top and drizzle with a little jus.

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