Roasted rabbit with rissole potatoes and fine herb alioli

• Prepare a white stock.  
• Cut up the rabbit in four quarters; two fronts and two backs.
• Prepare the rabbit marinade with garlic, black pepper, olive oil and dried aromatic herbs (thyme and oregano) and marinate the rabbit.
• Vacuum pack the diced potatoes well spread out together with two cloves of garlic, salt, pepper and a spoonful of intense olive oil. Steam the potatoes at 90 ºc for 45 minutes and let them stand in the bag.
• Crush and blend the garlic with the egg yolk and add sunflower oil little by little until you have an alioli. Season with salt and aromatic herbs (thyme, oregano and rosemary).
• Roast the rabbit in the oven at 160 ºc, add some fresh rosemary branches to the roasting pan, when the rabbit is golden turn it over and add white wine and stock, let it finish cooking checking that the meat separates from the bone.
• It is important that during the roasting process the roasting pan does not dry, add white stock as many times as necessary.

For the rabbit sauce:

• Degrease the tray of the remains of the roast, deglaze the caramelized juices from the plate with the white stock and bind with a spoonful of corn flour, xantana or another thickening agent.

SET UP

• Heat the potatoes in the oven with intense olive oil until golden.
• Place a quarter of the rabbit on the plate, next to it the golden potatoes and the alioli.
• Add the sauce to the rabbit and decorate with fresh rosemary.