Saddle of Rabbit with Small Kukuruz

Cut the carrot, leek and celery into very fine strips. Cut the corn cobs and tomatoes into quarters. Remove the skin from the shallots and cut them in half. Strip the rosemary leaves from the twig. Remove the skin from the saddle of rabbit and cut it into thumb-thick slices. Pepper, season with salt and sear in olive oil on both sides. Add the vegetable strips, shallots, garlic, hominy, rosemary and tomatoes. Extinguish with beef broth and steam for about 5 minutes. Season with salt and pepper and serve.

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