Braised rabbit with spinach and warm potato salad

Rabbit is a common ingredient in several countries, but it has not been widely sold in Norway so far. This is starting to change, and Høgaunet farm in Munkeby, Levanger, is one of the producers selling it in Trøndelag. Here, chef Lars Erik Vesterdal shows how it can be made tender and delicious, using plenty of fresh vegetables from Frosta.

Approach

1

Cut the rabbit into breast, leg, back, and shoulder pieces using a sharp knife. Sear the pieces over high heat in 3 tbsp oil and 3 tbsp butter until well browned. Place them skin-side down. The longer you brown the rabbit, the better the flavor. Add 3 garlic cloves, 3 shallots halved, and thyme to flavor the butter.
2

After the rabbit has been seared, place it in a large pot with heated chicken stock, along with the remaining ingredients from the frying pan. Add more fresh thyme and let it simmer for 45 minutes.
3
Make potato salad: boil the small potatoes, lightly crush them, and add the juice of half a lemon, a little salt, pepper, and 5 tbsp browned butter. Also add 1 tbsp oil, preferably herb oil. Finally, fold in fresh herbs from Frosta.
4

Make creamy spinach: finely chop 2 shallots and sauté them in a pot with 2 tbsp butter. Peel and slice the carrots thinly, then add them to the onions together with the spinach. Pour in 2 dl cream from Røros, and season with salt, pepper, and a little herb oil.
5

Plating: start by placing a generous portion of creamy spinach at the bottom. Top it with the potato salad and place the rabbit on top. Finish with some fresh herbs.