Ingredients      Serves 4      4 rabbit thighs      ½ liter beer      ½ cup milk      6 fresh tarragon branches      2 garlic cloves      1 onion, chopped      1 carrot, chopped      1 red bell pepper, chopped      1 can paprika      400 grams mushrooms      200 cc cream      2 tablespoons Dijon mustard      1 cup meat stock      200 grams semolina      50 grams butter      2 egg yolks      80 grams parmesan cheese      Nutmeg      Salt and pepper         Directions:      Marinate the rabbit thighs with the beer, tarragon leaves and vegetables for 8 hours. Take the meat out, disregard the tarra-      gon leaves and blend the vegetables with the maceration juice. Add the meat stock and Dijon mustard. Blend until smooth.      Reserve.      In a frying pan seal the rabbit thighs until golden brown. Season and cook in the blended vegetables juice for 25 minutes.      Reserve.      For the gnocchis, place the milk in a saucepan and boil with the butter, salt, pepper and nutmeg. Sprinkle the semolina and      stir with a wooden spoon until it comes off the saucepan. Remove from the heat, cool off a bit and then add the egg yolks.      Mix well. Spread out the dough over a surface covered with oil. Take to the refrigerator for 30 minutes and shape at your      choice. Grate the parmesan cheese over the gnocchis and take to the oven until golden brown.      Cut the red bell pepper lengthwise and sauté with the mushrooms in olive oil. Season with salt and pepper. Add the rabbit’s      sauce.      Presentation:     Take the rabbit to a boiling point, add the cream. Mix well. Place in the center of the serving dish one gnocchi, spoon in the     vegetable sauce around it and put a rabbit thighs on top. Garnish with fresh tarragon.