Rabbit Fillet in Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g rabbit meat (rabbit fillet), 4 lare pieces
- Flour, for flouring
- 30 g butter, for fryin
- 2 tablespoon oil, olive oil
- 100 g onion (s), pickled in balsamic vinear
- 100 ml gravy
- 100 ml vinegar, balsamic vinegar
- 4 leaves sage, large
- 30 g butter, cold in flakes
- 1 tablespoon parmesan, grated
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Roll the fillet pieces in flour and fry them in a pan with the olive oil and butter for about 3 minutes on all sides. Add the pickled onions, the sage leaves and the balsamic vinegar and simmer everything over a medium heat for 10 minutes. Season to taste with salt and pepper.
- To prepare the sauce, remove the meat and onions and keep warm. Add the gravy and reduce a little. Pour the sauce into a tall container and whip together with the cold butter with a hand blender until frothy. Pour the finished sauce over the meat, grate the parmesan and serve immediately.
- Polenta slices or gnocchi go well with it.
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