Rabbit Back Fillets

Rub the saddle of hare fillets with salt, pepper and mustard. Heat a mixture of butter and oil in a Bratrein and brown the meat well on all sides with the halved, crushed garlic cloves, thyme and juniper.

Peel and dice the carrots and celery, peel and cut the onions into rings. Clean the leeks well and cut them into rings.

Remove the meat and sauté the root vegetables, onion and leek rings in the drippings. Deglaze with port and red wine and reduce the liquid by half. Strain. Stir in the cranberries and thicken the sauce with a few ice-cold flakes of butter.

Arrange the saddle of hare fillets on warmed plates and pour the sauce around them.

Preparation Tip:

Serve a creamy polenta with the saddle of hare fillets.

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