Rabbit with Herb Panna Cotta by Ferdinand Fraueneder

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Ingredients for 10 portions
  • For the Rabbit
  • 1500
  • For the Marinade
  • 125 ml Olive oil
  • 125 ml Grape seed oil
  • 1 tbsp Dijon mustard
  • 1 Dry white wine
  • 1 Thyme sprig(s)
  • 2 tbsp Honey
  • For the Herb Panna Cotta
  • 500 g QimiQ Classic, room temperature
  • 180 ml Milk
  • 200 g Sheep’s cream cheese
  • 4 tbsp Mixed herbs, finely chopped
  • 1 tbsp Olive oil
  • Salt
  • Black pepper
  • 1 dash of White balsamic vinegar
Method
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