Sour and bitter roast rabbit

Recipe ingredients:

600 g of rabbit saddle
600 g of apricots of Valleggia
2 bottles of 33 cl of 7 Luppoli La Mielizia

50 g of extra virgin olive oil
Salt and pepper to taste

Preparation:

Season with salt and roast the rabbit for 8 minutes in the oven at 240 ° and let rest on a grid, then boned and cut into thin slices.
Stone the apricots of Valleggia and retrieve 3 stones from which obtain as many almonds.
Soak the almonds in a saucepan with the 7 Luppoli La Mielizia beer and reduce it until obtainting a sauce. At the last moment centrifuge the apricots of Valleggia pulp until turns into a sauce.

Presentation:

Place the saddle of rabbit on the plate sprinkling with the 7 Luppoli La Mielizia and apricot sauces to create a play of contrasting colors.
Serve cold.