Remove the rabbit back, trim the back, cut medallions. Trim rosemary with a knife so that a smooth skewer is formed underneath. Leave the crown with the rosemary leaves whole. Season the medallions and put them on the 4 skewers. Heat some oil and butter in a pan and sear the skewers on both sides for about 2 minutes. Keep warm. Pour some game stock over the roast residue, let it boil away and strain through a sieve. For the marinade, mix all ingredients together and marinate the salad with it.
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