Frayed rabbit with two vegetables

Frayed rabbit with two vegetables

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Looking for a recipe to impress your family or guests? Bet on the rabbit and this original recipe. An idea also for your future mother's meals because it is both light and complete.


  • For 4 people :
  • 600 g green asparagus
  • 4 rabbit shoulders
  • 2 tomatoes
  • 4 tomatoes confit in oil
  • 1 carrot
  • 1 onion
  • 1 white leek
  • 2 cherry tomatoes
  • thyme
  • tarragon
  • 1 pinch of Espelette pepper
  • olive oil
  • balsamic vinegar
  • 1 knob of butter
  • pepper
  • salt.


Peel the carrot, onion and white leek and slice them. Place them in a pot of salted water with rabbit shoulders and thyme.
Cook on a low heat for 1 hour 30 minutes. Drain the rabbit and sauté its flesh. Add salt and pepper.
Mix the rabbit with chopped tarragon.
Meanwhile, cook the asparagus in boiling water for 20 minutes.
After 5 minutes of cooking, collect 6 heads of asparagus and reserve them for the decoration.
Drain and mix the asparagus. Put this puree to heat with a knob of butter, a pinch of Espelette pepper, salt and pepper.
Wash the tomatoes. Cut them in half, then slices and remove the seeds.
Heat a little olive oil in a pan. Quickly sear tomatoes and candied tomatoes cut into slices. Add 1 c. coffee balsamic vinegar. In circles, place a layer of tomatoes, one of rabbit and one of asparagus puree. Decorate with asparagus heads and cherry tomatoes and serve hot or refrigerate and serve cold the next day with a vinaigrette.