Cut the rabbit into pieces and remove the meat from the bones. Mince with the liver, plucked parsley and pancetta. Soak the toast in milk. Add the eggs to the mince and season with salt, pepper and thyme. Squeeze the bread soaked in milk and add it to the mince, mix well. Shape the minced meat into small loaves. Lay out pork netting and cut into suitable rectangles, wrap loafs in it. Heat clarified butter in a frying pan and fry the meatballs on both sides over moderate heat. Roast rabbit bones and remaining meat trimmings in clarified butter until dark, add chopped root vegetables and chopped onion and roast as well. Add juniper berries, orange zest and bay leaf spice. Pour in red wine and a little water, season with salt and pepper and simmer on low heat for an hour, reducing.
Cover the cooked potatoes with 1 rosemary sprig each, wrap with pancetta and fix with a wooden stick. Roast in a frying pan with a little bit of oil.
Arrange roasted rabbit wraps with bacon rosemary peas on plates. Pour the meat with the strained sauce (possibly mounted with a little cold butter).
Hoellmueller, aromatic white wine : source : from Orf-frisch
Our tip: use bacon with a fine smoky touch!
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