Field Salad with Rabbit and Pear

Ingredients

• 350 g rabbit fillet
• Salt
• Pepper
• 4 tbsp rapeseed oil
• 4 tbsp game stock
• 2 firm pears
• 50 g Pine nuts
• 100 g celeriac
• 100 g Field salad
• 3 tbsp balsamic vinegar
• Salt
• pepper (ground)
• 3 tbsp vegetable oil
• 2 tbsp walnut oil

Instructions

1. 1.

   Wash the rabbit fillet, pat dry, season with salt and pepper. Heat 2 tbsp rapeseed oil in a pan and sear the fillet on both sides; remove and wrap in foil. Deglaze the pan with game stock and pour everything into a small bowl. Peel, halve, and core the pears. Slice each half lengthwise into thin strips. Heat remaining oil in the pan and gently sauté the pear strips. In another pan toast pine nuts without added fat. Peel the celeriac and first slice it into very thin rounds, then cut into fine strips. Rinse the field salad thoroughly and shake dry. Arrange as a bed on plates. Whisk together the listed ingredients for a vinaigrette and fold in the game stock. Slice the rabbit fillet diagonally into thin slices and arrange with pears over the field salad. Sprinkle with celeriac strips and pine nuts, then drizzle with vinaigrette.