Rouleau of rabbit, dates, pata negra, and a sherry jelly

1. Remove the bones from the rabbit and lightly season the fillets with salt and pepper.
2. Roll up the meat tightly with cling film, pull vacuum, and then cook in the Roner at 62°C for an hour.
3. Remove the stones from the dates and then place the dates between sheets of plastic film and beat flat. Then use a rolling pin to roll out the dates into a nice thin rectangular slice (freeze briefly to make it easier to remove from the plastic film).
4. Add some water to the sherry and then flavour with a little maple syrup.
5. Thicken with Vegetal (70g per litre liquid) and pour the liquid out thinly onto a tray.
6. Place the set jelly on several layers of film.
7. Place the date slices on top and cover them with the pata negra.
8. Place the rabbit at the end of the sheet of jelly and roll up nice and tightly.

Serving suggestions:

• In combination with components of onion, artichokes, or cabbage.
• With a rocket and hazelnut salad.
• Delicious with mushrooms, Jerusalem artichoke, and tarragon.