For 4 people: 1 rabbit (1.5 kg)
Bone the rabbit, detach the saddle, kidneys, and liver. Trim them carefully. Reserve the thighs for another use.
Wash the vegetables and cut them into cubes. Peel the shallots and dice them as well.
Chop the rabbit trimmings and bones. Brown them in the oven at 200°C with a little oil and half of the carrots, leeks, and shallots.
Transfer to a saucepan, add water, bring to a boil, then simmer for 3 hours. Strain the stock through cheesecloth.
Heat the beef broth with the rabbit stock, add the clove, bay leaf, and remaining shallots. Reduce to 1/2 liter, then remove spices and shallots.
Cook the remaining vegetables and peeled, sliced potatoes in this stock until tender but firm. Remove and keep warm.
Season the saddle fillets and kidneys with salt and pepper. Poach the fillets for 4-5 minutes and kidneys for 2 minutes in the simmering stock. Remove, slice the meat into thin strips, and halve the kidneys. Sauté the liver briefly in butter on both sides and slice.
Arrange the meat and vegetables on warm plates. Whisk butter into the rabbit stock, adjust seasoning, and pour over the plates. Garnish with marjoram.
Source: The new kitchen for all seasons.
