Rabbit Fillet with Red Wine and Lingonberry Sauce
Remove the rabbit fillets from the bone. Rub with salt and pepper. Cover and refrigerate.
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.
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.