Rabbit roulade with parmesan cake and grilled vegetables

➊ Cut off the belly flaps from the rabbit loins and freeze for approx. 1 hour. Bone out the rabbit loins and cut lengthwise into a roulade.

➋ Finely chop the caperberries. Finely chop or mince the frozen belly flaps. Mix with the caperberries. Spread the mixture on the rabbit roulades. Roll each into a roulade, season with salt and pepper, tie with butcher's twine, and sear briefly on all sides on the plancha. Then grill indirectly until a core temperature of 58 °C is reached. Tip: If there is any filling left over, simply grill extra patties.

➌ For the pesto, lightly brown the almonds in olive oil in a pan and let cool. Chop the parsley finely and puree with the remaining ingredients in a food processor or with an immersion blender.

➍ Slice the eggplant and salt lightly. Cut off the stem of the celery. Slice the zucchini lengthwise. Core and peel the bell pepper and cut into four equal pieces.
Heat a fire or grill plate to approx. 200 °C. Sear the vegetables sharply on both sides with olive oil on the direct heat, then move to the indirect side and add the pesto.

➎ Slice the filled rabbit roulades, arrange with grilled vegetables and pomegranate seeds. Tip: Fry the celery leaves directly the whole time, so they are fried.

➏ For the Parmesan cake, grate the Parmesan coarsely and finely chop the rosemary. Mix all ingredients together and fry golden brown on both sides on the plancha in a little rapeseed oil.