Saddle Of Rabbit Fillets with White Wine – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fillet (s) rabbit saddle, 100 g each
- 4 tablespoon balsamic vinegar, white
- 4 tablespoon honey
- 2 sprigs rosemary
- 1 pear (s)
- 1 clove garlic
- 125 ml white wine, medium dry
- 250 ml stock or poultry stock
- 3 tablespoon heavy cream
- salt and pepper
- some cornstarch
Print Recipe
Pin Recipe Instructions
- Parry the saddle of rabbit fillets, remove all skin (silver skin). Season with a little salt and pepper.
- Cut the pear into wedges and sauté with the rosemary and garlic. Add the saddle of rabbit to the pan and fry briefly. Turn and brush with the balsamic vinegar and honey. The back fillets really only briefly! fry, otherwise they will be very tough!
- Take all ingredients out of the pan and keep warm. Deglaze the roasting mixture with white wine and reduce it by half. Top up with broth and cream, bring to the boil briefly, season with salt and pepper. Thicken the sauce with cornstarch.
- I would recommend boiled potatoes and broccoli as a side dish. A semi-dry white wine goes well with it.
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