Hare à la Plancha

➊ First, separate the head from the rabbit, then remove the entrails, debone the meat and remove the sinews. Marinate the meat in red wine (reserve 1 glass for deglazing), half of the garlic, and the diced onions. Ideally, let it marinate for 20–30 minutes.

➋ Sear the trimmed meat scraps and bones well on the plancha with some seed oil. Keep moving them constantly. Add the onion peels and tomato paste and roast along. Deglaze with a glass of red wine to make the stock, slightly reducing the plancha temperature. Once the stock is reduced, spoon it off the plancha and set aside.

➌ Sauté the fennel on the side of the plancha and later add the oyster mushrooms. Don't forget to turn them occasionally.

➍ Now place the rabbit meat on the plancha, sear it, turning it every minute until it's nicely golden brown. Meanwhile, finely chop the rabbit liver and quickly grill it on the plancha with the remaining garlic and chopped mint. Turn well, season with salt, then deglaze with the cream. Afterward, mix everything thoroughly, season with salt and pepper, and remove from the plancha. In all these steps, work as quickly as possible!

➎ Deglaze the rabbit meat generously in the center with Marsala. Be careful not to accidentally ignite the alcohol near the plancha flame. However, if desired, you can deliberately flambé to burn off the residual alcohol. Finally, add the citrus fruits and the meat stock. Mix well, remove from the plancha, and slice the meat. Briefly roast the almonds.

➏ First, arrange the liver fricassee in a deep plate. Place the rabbit meat and vegetable mixture on top, and refine everything with the stock and roasted almonds.
Buon pranzo!