Summary

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

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Instructions

1. 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.
2. 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.
3. Polenta slices or gnocchi go well with it.