Place the rabbit's back filets and the cranberries in a bowl and cover with cherry beer until completely submerged.
Put this in the fridge overnight to infuse.
Dough for the potato waffles
Peel the potatoes and cook them until tender. Drain the boiled potatoes and then crush them into puree.
Finely chop the shallot.
Mix the onion with some nutmeg and salt under the potatoes.
Add the eggs, flour, butter and grated cheese to it. Mix everything well. If it is too dry you can add a splash of milk.
You can make this dough perfectly in advance.
The final steps
Heat an oven to 180 ° C and let the waffle iron heat up as well.
Remove the rabbit's back from the marinade and let it drain.
Let the remaining cranberry-cherry beer mixture simmer and reduce slowly.
Finely chop two heads of chicory and the arugula salad. Mix this into a nice salad with some mayonnaise.
Peel the leaves from the other two chicory heads and fry them in a pan with some butter.
Bake the potato waffles in the waffle iron for six minutes. In principle, you get four large waffles from the amount of dough (Belgian waffle size).
Place the rabbit strips on a piece of parchment paper and bake them in the oven for 8 minutes. They don't need more.
Then you can arrange everything on the plates. I put a few leaves of fried chicory on the waffles. This prevents them from immediately weakening from the sauce. Then I put two rabbit back fillets with some of the cranberries in between. Garnish left and right with the chicory-arugula salad.