Field Salad with Rabbit Fillet

Ingredients

• 350 g rabbit fillet
• Salt
• Pepper
• 4 tbsp oil
• 4 tbsp wild stock (from the jar)
• 2 firm pears
• 50 g Pine nuts
• 100 g Celery Root
• 100 g Field salad
• 3 tbsp balsamic vinegar
• Salt
• Pepper
• 3 Tbsp plant oil
• 2 tbsp walnut oil

Instructions

1. 1.

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