Stew of rabbit with cranberry compote

Preheat the oven to 175 ºC or gas oven 3. Rub the rabbit bolts with pepper. Bouillon tablet crumbling and roasting in 1 dl of boiling water. Garlic peel and halve. Place the rabbit, garlic and thyme in a baking dish. Spread clove, stock and fond. Place the lid to scale and simmer the rabbit gently in the oven for about 2 hours. Remove rabbit from custody and let it cool down. Measuring the stews 7, 2 dl and reduce to a high heat until a quarter is left (the rest of the cooking liquid is not used). Remove meat from bones and divide into very small pieces. Mix oil and cooked cooking juices well with rabbit meat. Stew flavors with salt and pepper. (Store in the refrigerator until used).

Dismantle leaves of red leaf, wash and pat dry with kitchen paper. Cut leaves diagonally in half. Heat up cranberry compote on low heat with port, mustard and pinch clove. Create stew in the middle of four small plates. Put the red chicory around it. Create compote next to it. Cut chives over stew fine. Serve with warm baguette and lightly salted butter.