Rolled rabbit roast on rocket bed

• 9 rabbit fillets
• 30 g olive oil
• 1 garlic clove, finely chopped
• 2 g (½ tbsp) thyme leaves
• 2 g (½ tbsp) sage
• 2 g (½ tbsp) parsley
• 1 pinch of lemon zest
• 3 g (½ tsp) salt
• Pepper from the grinder
• 12 slices of bacon
• 100 g rocket
• Kitchen twine

For the sauce:
• 300g water
• 2 garlic cloves, crushed
• 200 g white onions, chopped
• 30g butter
• 350 g rabbit trimmings
• 100 g bacon, diced
• 30 g olive oil
• 30 g balsamic vinegar
• 1 tablespoon of sugar
• 2 tomatoes, cored and quartered
• Salt
• Pepper from the grinder
• Juice of ¼ lemon

First, mix the oil, garlic, herbs and lemon zest well to form a paste, then season with salt and pepper. Coat the rabbit fillets with the spice paste.

Place 3 rabbit fillets next to each other and cover with 3 slices of bacon. Repeat and place the remaining fillets on top. The roast should be the same thickness all over. Wrap the remaining bacon slices around the roast and tie with kitchen string.

Set up the grill for indirect grilling and set it to 80 °C (on the Outdoorchef Lugano, switch the small burner on to the lowest setting and switch off the large burner). Place the rolled roast in the grill and grill until it has reached a core temperature of 65 °C. Then remove from the grill and let it rest covered for about 10 minutes before slicing.
For the sauce, put all the ingredients except the tomato pieces into the aroma pan or a saucepan on the side burner, bring to the boil and then reduce by half. Add the tomato pieces and allow to heat up. Season with salt, pepper and lemon. Strain through a sieve and serve with the rolled roast.

FIRE&FOOD Issue 2-2019