Wild or Domestic Rabbit on Bacon Lentils

Divide the rabbit into pieces, salt, pepper and dust with flour. Sauté in hot olive oil on all sides and place in a casserole dish. Sauté onions and carrots in the remaining drippings. Add the tomato pulp and fry, dust with a little flour and deglaze with white wine. Add beef broth, bring to a boil and pour over meat. Add leek, sage and rosemary and braise everything in the preheated oven at 160 °C for 1.25 hours. Meanwhile, turn the pieces of meat from time to time. As soon as the meat comes off the bone, remove the pieces and keep warm. Strain the stock through a sieve and reduce if necessary. Season with salt and pepper and stir in the butter. Arrange the rabbit pieces on bacon lentils, pour the sauce over them and garnish with a fried slice of bacon. For the bacon lentils, soak the lentils in ice-cold water for 6 hours. Drain the water and cook the lentils in fresh water until tender. Fry flour in hot clarified butter, add onions and pour in beef broth. Let it boil. Add salt to the strained lentils and mix in. Add the sweet cream, thyme, bay leaf and a dash of vinegar. Season with salt and pepper. Fry the bacon cut into strips and mix into the lentils.

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