Ingredients:
Pine nuts mojo
- 100 g toasted pine nuts
- 3 garlic cloves
- 5 g cumin
- 3 g coriander seeds
- 20 ml tarragon vinegar
- 250 ml olive oil
- Salt
Moreover
- 1 rabbit
- Reduced rabbit juice
- Celery strips for filling
- Fennel or dill flowers
- Rocket Flowers
Preparation:
For the Pine Nuts mojo, gather all the ingredients in the Thermomix and grind. Decant and eliminate part of the oil to get a mojo with a strong pine nuts flavour.
Then, separate the head, the shoulders, the legs, the ribs and the backbone of the rabbit. Make a basic rabbit juice with spines and clean ribs of bones and cartilages. Without breaking it, put a strip of celery inside, line the roll with plastic wrap and freeze. Place in a vacuum bag and cook for 24 hours at 63ºC. Take it out, cool and reserve. For the presentation, in a flat dish make a cross with the pine nuts mojo and the rabbit. Glaze with the juice and set aside