Rabbit Fillet with Red Wine and Lingonberry Sauce

0
Average: 0 (0 votes)
(0 votes)
Rabbit Fillet with Red Wine and Lingonberry Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
118
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories118 kcal(6 %)
Protein12.3 g(13 %)
Fat6.1 g(5 %)
Carbohydrates3 g(2 %)

Ingredients

for
4
Ingredients
1 Saddle of hare
Salt and peppers
20 grams Bacon
1 onion
1 small carrot
50 grams Celery root
1 tablespoon vegetable oil
3 Juniper berries
1 bay leaf
4 centiliters Cognac
200 ml of red wine and Game stock
2 tablespoons lingonberry
cornstarch
1 tablespoon Crème fraiche
How healthy are the main ingredients?
onioncarrotJuniper berries

Preparation steps

1.

Remove the rabbit fillets from the bone. Rub with salt and pepper. Cover and refrigerate.

2.

Cut the bacon into small cubes. Peel and dice the onioin. Peel the carrot and celery and dice finely. Heat the oil in a pan or a casserole pan. Add the bacon, onion, carrot, celery, juniper and bay leaf and cook for 4-5 minutes while stirring. Add the rabbit and cook on all sides. Deglaze with the cognac and red wine; pour in the game stock. Simmer for 2-3 minutes. Keep the rabbit warm.

3.

Pour the sauce through a sieve. Stir in the lingonberries, then bring to a boil. Mix the cornstarch with a little cold water and stir into the boiling sauce. Season the sauce with salt and pepper and stir in the crème fraîche. Slice the rabbit and serve with the sauce. Serve with noodles and Brussel sprouts, if desired.