Summary

Ingredients

• 170 g saddle rabbit, loosened
• 2 tablespoon rapeseed oil
• 2 sprigs thyme
• 2 clove (s) garlic, pressed on
• 300 g mushrooms (oranic kin oyster mushrooms)
• 4 slices bacon, finely diced
• 1 shallot (s), finely diced
• 1 clove garlic, finely diced
• 1 tablespoon butter
• salt and pepper
• 1 tablespoon parsley, smooth, chopped

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Instructions

1. Dice the mushrooms.
2. Fry the bacon cubes in a pan over medium heat, add the butter, shallot and garlic cubes and sweat until translucent. Put the mushroom cubes in the pan and cook over medium heat for about 5 minutes. Turn frequently and season with salt and pepper. Fold in the chopped parsley.
3. Heat rapeseed oil in a pan and flavor with cloves of garlic and sprigs of thyme. Salt and pepper the loosened back and fry briefly on all sides over three quarters of heat. Turn the heat down and cook the meat through. This takes about 5 minutes in total.
4. To serve, place the mushroom ragout in the middle of the plate, cut the back parts diagonally, place on top and decorate with a sprig of thyme.
5. A chive-mashed potato goes well with it.