Preparation

Ballotine Filling

1. Dice 20g of rabbit leg meat.
2. Mix with 20g of minced beef and pork.
3. Add 5g caramelized onions, 5g pistachios, a pinch of ras el hanout, and a pinch of cumin.
4. Soak dried prunes in port wine and brandy for 20-30 minutes.
5. Slice 20g of soaked prunes finely and add to the mixture.
6. Add a bit of the soaking liquid.
7. Season with coarse or fine salt.
8. Mix by hand with a glove to achieve the right consistency.

Ballotine

1. Flatten the rabbit belly and add the filling.
2. Fold tightly and season with salt.
3. Blanch a hispi cabbage leaf for 15-20 seconds and wrap it around the roll.
4. Cover the roll tightly with clingfilm.
5. Steam at 70°C for 12-15 minutes until the core temperature reaches 55-57°C.
6. Finish cooking in escabeche. Bring to a boil, then remove from heat and leave for 12 hours.

Plating

1. Fry rabbit ribs in a pan and smoke on a grill with rosemary. Add to the plate.
2. Fry girolles in a pan, season with salt, and add to the plate.
3. Take the ballotine out of the escabeche and fry in a pan for color.
4. Add slices of pickled celeriac with decorative leaves.