Bites Of Rabbit Stewed With Olives And Jerusalem Artichokes

Preparation:

Preparation: Cut the rabbit meat into cubes; brown in a pan with the oil, rosemary and olives. Add the concentrate, season with salt and pepper and continue until the end of cooking. Peel the Jerusalem artichokes, cook them in boiling salted water, blend with 1 drizzle of oil and season with salt. Arrange the Jerusalem artichoke cream at the base of the serving dish with the rabbit bites on top.