stuffed rabbit back with pear tarte tatin

Filling: chop the plums into small pieces. Mix with minced chicken meat and season with salt and pepper. Add a generous splash of Pineau des Charentes and mix thoroughly. The roulade: brush 2 large sheets of aluminum foil with oil and place Parma ham on top. Beat the rabbit back fillets flat and place on the ham. Place the filling in the middle on the fillets. Make a roll and close the ends. Bake in an oven at 185°C for 1 hour. Let it rest, remove the foil and return the roll to the oven for another 15 minutes. Cut the roll into slices just before serving. Celeriac puree: cook cubes of celeriac in milk. Drain and mix to muslin. Season with nutmeg, salt and pepper. Brussels sprouts flan: steam 300 g Brussels sprouts until done. Add 3 beaten eggs and 2 dl cream and mash until homogeneous. Season with spices. Spoon the sprout preparation into oiled ramekins and put them in an oven at 185 ° C for 30 minutes in a bain-marie.

Cut rounds out of the phyllo dough. Dust them with olive oil and place them in pairs between sheets of parchment paper. Bake them under weight in an oven at 185°C for about 10 minutes. Bring Pineau des Charentes to a boil with a few spoons of Liège syrup. Poach the halved pears in it. Cut the poached pears into slices. Make sauce from a braised shallot with brown stock and the poaching liquid. Tie the sauce if desired. Caramelise fresh pearl onions in some butter with a pinch of sugar. On the dinner plate. On the left a sprout flan topped with caramelised pearl onion. Next to it a slice of rabbit back roulade with a spoonful of sauce. On the right, a squeezed ring of celeriac puree topped with a round of fried filo pastry and a slice of poached pear.