👨🍳 Method
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1
Bone the rabbit loins carefully, reserving all the bones.
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2
Peel and roughly chop the onion.
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3
Peel the carrot and slice into rounds.
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4
Rinse and slice the celery into rounds.
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5
In a heavy pot, sear the reserved rabbit bones over medium-high heat until golden brown. Add the chopped onion, carrot, and celery slices, and cook until lightly browned.
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6
Deglaze the pot with the white wine and add enough water so that all ingredients are just covered.
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7
Stir in the tomato purée, add a sprig of rosemary and the parsley stems.
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8
Reduce heat to low and gently simmer for 1 hour.
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9
Strain the stock through a fine sieve into a clean pot and boil until reduced by two-thirds.
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10
Whisk in a few knobs of butter and adjust seasoning with salt and black pepper to taste.
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11
Preheat the oven to 200°C.
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12
Season the rabbit loins generously with salt and black pepper. Sear them on all sides in a hot pan with a little butter over medium-high heat until golden.
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13
Transfer the loins to a roasting pan along with the whole tomatoes and roast in the preheated oven for 15 minutes.
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14
While the rabbit roasts, clean the mushrooms and slice them into quarters (or eighths if very large), aiming for uniform size.
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15
In a separate pan, sauté the mushroom pieces in generous butter over medium-high heat until golden. Season with salt and black pepper.
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16
Remove the rabbit loins from the oven and slice into medallions.
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17
Arrange the sliced rabbit on serving plates, pour the reduced sauce around them, and garnish with the sautéed mushrooms and roasted tomatoes.
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18
Finish with a sprig of fresh rosemary and serve immediately.
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