Summary

Ingredients

• 4 fillet (s) from the saddle hare (approx. 130-10g each)
• 50 g bacon, diced
• 6 juniper berries
• 4 sprigs thyme
• 0.25 liter ¼ cream
• 10 g butter, for fryin
• 1 tablespoon oil
• liter ⅛ game stock
• 1 tablespoon tomato paste
• 2 tablespoon gin
• 1 pinch (s) sugar
• 1 salt and pepper

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Instructions

1. Mash the juniper berries well in a mortar. Pluck the thyme from the stems.
2. Rinse and pat dry the rabbit fillets, season with salt and pepper. Heat the oil and butter in a pan and fry the fillets for about 3 minutes on both sides. Remove the fillets and cover and keep warm in the oven.
3. Deglaze the roasted ingredients in the pan with the stock.
4. Then add bacon, tomato paste, juniper berries and thyme and cook vigorously for approx. 4-5 minutes. Add the gin and cream and then let it simmer for another 6-7 minutes. Season to taste with pepper, salt and sugar.
5. Slice the fillets and serve on the saucepan.