Ingredients for the rabbit liver

  • 400 g rabbit liver
  • 100 g milk
  • 100 g water
  • 20 g onions
  • 1 clove of garlic
  • 10 g butter
  • 100 g veal jus
  • 10 g sherry vinegar
  • 10 g sherry
  • 10 g Noilly Prat
  • 25 g cold knobs of butter
  • fresh parsley and thyme
  • butter for frying

To prepare the rabbit liver

Mix the water and milk, soak the rabbit liver for 24 hours. Remove the liver, dry thoroughly and cut into slices of your desired thickness. Chop the onions, garlic, parsley and thyme. Bring the veal jus, sherry, Noilly Prat and sherry vinegar to the boil, add the cold knobs of butter. Place the pan on the heat and add a little butter. Place the rabbit liver in the hot pan and add the butter, onions and garlic. Fry briefly and glaze with a little sherry jus. Add the herbs and serve immediately, drizzle with a little sherry jus.

Ingredients for the glazed pearl onions

  • 8 pearl onions
  • 50 g sugar
  • a squeeze of lemon juice
  • 20 g orange juice
  • 100 g veal stock
  • salt
  • cornflour

To prepare the glazed pearl onions

In a pan, caramelize the sugar with a little lemon juice. Pour in the orange juice and add the veal stock, season with a little salt. Cook the pearl onions in the stock until soft. Remove the pearl onions and reduce the stock a little, thicken with the cornflour. Return the pearl onions to the stock and leave to cool. Heat briefly to serve. TIP: Pour larger quantities into sterilized jars – keeps for longer

Ingredients for the onion puree

  • 300 g onions
  • 30 g butter
  • 10 g sugar
  • salt
  • a little water

To prepare the onion puree

Peel and roughly chop the onions. Melt the butter in a pan over a low heat and add the onions. Season to taste with a little salt and sugar, sauté until the onions are lightly caramelized. Top up with a little water and simmer until the onions are soft. Blend until smooth, then strain the puree and season to taste.

Ingredients for the dandelion blossom honey

  • 100 g dandelion blossom (torn without greens)
  • ½ lemon (juice)
  • 330 g water
  • 330 g sugar

To prepare the dandelion blossom honey

Place all of the ingredients except the sugar in a pan, bring to the boil, set aside and leave to infuse for 12 hours. Strain and add the sugar. Reduce to a syrupy consistency. Steam the preserving jars at 100 °C, place on a clean, dry towel. Pour the honey into the jars, seal immediately and leave to cool.

Ingredients for the dandelion pesto

  • 30 g young green dandelion leaves
  • 5 g toasted pine nuts
  • salt
  • olive oil

To prepare the dandelion pesto

Place the dandelion leaves, salt and pine nuts in a blending cup. Gradually add the olive oil while blending the ingredients to create a pesto consistency. Season to taste.

Ingredients for the onion chutney

  • 300 g onions
  • 160 g sugar
  • 70 g water
  • 70 g white wine vinegar
  • 70 g white wine
  • spices (juniper, bay leaf, coriander seeds, clove, star anise)

To prepare the onion chutney

Peel and dice the onions. Tie the spices in a pouch. Leave all of the ingredients to infuse in a pan for 24 hours. Reduce the next day until you have the desired consistency.