- 600 grams Rabbit back fillet (boneless)
- 2 generous pinches Ground clove
- 1 tablespoon Clarified butter
- 250 grams blackberries
- 1 Shallot (finely chopped)
- 1 teaspoon Sugar
- 300 milliliters Red wine
- ½ medium hot Mustard
- 12 small Carrots
- 1 tablespoon Butter
- freshly ground white Pepper
Preheat oven to 100°C (approximately 200°F).
Rinse the meat and pat dry. Rub with salt, pepper and ground cloves. Melt the lard in a skillet and sear the meat on all sides. Remove from the pan, reserving the pan with the drippings, wrap in foil and roast in the oven until pink, 20-30 minutes.
Peel the carrots, remove the greens and blanch in a pot of boiling salted water for about 3 minutes. Drain, rinse under cold water and drain well.
Rinse the berries and drain well.
Add the shallots to the pan the meat was seared in, sprinkle with sugar and let caramelize slightly. Deglaze with wine and add half the berries. Boil down briefly, puree and strain through a sieve into a saucepan. Add the remaining berries and simmer until heated through. Unwrap the meat and add any juices to the sauce, stir in the mustard and season with salt and pepper.
Heat the butter in a skillet, add the carrots and cook until heated through.
Slice the meat on the diagonal and serve with the carrots and sauce.
If desired, serve with potato balls.