Rabbit Escabeche Sauce

Escabeche

1. Add 200g olive oil to a pan and heat.
2. Add chopped onion and cook. Then add carrots and celeriac. Don't overcook the vegetables.
3. Add the aromatics: 6-7 pieces of black pepper, 1 spring of parsley, 1 bay leaf, and 100 g Jerez wine vinegar. Season with salt
4. Let the escabeche rest for at least 12-24 hours.

Rabbit Stock

1. Make a rabbit stock from roasted rabbit bones.
2. Mix with a bit of chicken stock. Add some Port and Madeira wine.
3. Reduce to obtain a dark rabbit stock.

Final Sauce

1. Heat up the dark rabbit stock.
2. Add the escabeche.
3. For 200-300g of final sauce, add 2g xanthan gum to stabilize.
4. Add 2g emulsifying paste to prevent splitting.
5. Use a hand blender to emulsify the final sauce.

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