Rabbit casserole with stout beer, rosemary essence, cascabel chili, and candied sweet potato

6 servings

Ingredients:

• 1 Rabbit from 1.2 to 1.5 Kg.
• 330 ml Stout beer
• 50 g of cascabel chili (2 pcs)
• 100g of bacon
• 18 pieces of spring onion
• 12 pcs of mushrooms
• 12 small radishes
• 1 sprig of rosemary
• 100ml olive oil
• 80g of butter
• 500 ml of chicken broth
• 2 pinches of sugar
• 500 g of sweet potato or the equivalent of 3 pcs
• Salt
• Ground white pepper

Preparation:

For the garnish:

• Blanch the cut bacon. Drain and reserve.
• Peel and clean the Cambray onions, cut them in two, and saute in a pan with a bit of sugar, olive oil, and butter.
• Season with salt and pepper until lightly golden. Deglaze with a bit of water and finish cooking for 1 minute.
• Clean the mushrooms and radishes, and cut them into quarters.
• Wash the sweet potatoes and slice them into 1 cm thick slices.
• Grease a tray with olive oil and place the sweet potato slices previously seasoned with salt and pepper on both sides.
• Varnish the sheets with olive oil and cover them with aluminum foil. Bake in a hot oven for 15 to 20 minutes, remove from the oven, and set aside.

For the rabbit:

• Clean the cascabel chili, remove the seeds, and cut them into julienne strips.
• Bone the rabbit and cut it into pieces, reserving the liver and kidneys.
• Heat a saucepan with oil, place the rabbit pieces and add the cascabel chili julienne—season with salt and ground pepper.
• Add the leafless rosemary, let it sweat, and brown the rabbit pieces on all sides (4 to 5 minutes). Deglaze with the beer, cover, and bake at 200°C for 15 minutes.
• Remove the pan from the oven, pour a little of the chicken broth, add the bacon, mushrooms, and radishes, bind with a bit of butter, cover and cook for 5 minutes.

For the livers and kidneys:

• Cut the viscera into medium pieces and season with salt and pepper.
• Seal the pieces in a hot pan with olive oil, making sure not to overcook them.

To mount:

• Arrange the rabbit pieces evenly among the plates.
• Decorate with the mushroom, bacon, radish, onion garnish, and candied sweet potato slices.
• Sauce with the same sauce from the saucepan.

At your service:

Arrange the saucepan in the center of the table, accompanying it with two complementary sources: one with the candied sweet potato slices and another with the viscera.