Stuffed saddle of rabbit with chanterelle cream sauce and ginger carrots
Rinse and dry saddle of rabbit. Clean and rinse chard and blanch briefly in boiling hot salted water. Rinse and dry chicken liver and cut into finger-thick strips. Toss in blanched chard. Rinse chicken fillet, dry and cut into cubes. Blend finely with whipping cream and brandy in a universal blender. Season with salt, pepper and truffle oil.
Coat saddle of rabbit with the farce. Place the wrapped poultry liver between the belly flaps. Form everything into a roll.
Coat two pieces of aluminum foil with oil and wrap the rabbit backs in it. Cook in the heated oven (electric oven: 175 degrees / gas oven: level 2) for 15-25 minutes.
In the meantime, briefly rinse, dry and clean the chanterelles. Peel shallots and garlic and dice finely. Heat clarified butter in a frying pan and fry the chanterelles at high temperature. Add shallot and garlic cubes and butter. Season with salt and pepper. Drain the chanterelles in a sieve and collect the broth. Add 150 g whipping cream and veal stock to the gravy and boil a little. Stir maizena (cornstarch) and a little cold water until smooth and add to the sauce. Bring to the boil again, add the mushrooms and season to taste with salt and freshly ground pepper.