Pan-Seared Rabbit Fillets

Ingredients

• 4 rabbit back fillets (about 100 g each)
• Salt
• Pepper
• 40 g Butter
• 4 Sage leaves
• 100 ml White wine
• 100 ml meat broth
• 20 g cold butter

Instructions

1. 1.

   Wash the fillets, pat dry, season with salt and pepper. Heat butter in a pan.

2. 2.

   Brown the fillets on both sides until golden brown, remove and place on an oven-safe tray. Cook in a preheated oven at 100 °C (80 °C fan; gas: level 1) for about 20 minutes to finish cooking.

3. 3.

   Wash sage leaves, dry, shake off excess water and add them to the pan juices. Bring the wine to a boil with the pan juices and reduce. Add the broth and continue reducing until thickened. Remove the sage leaves from the pan. Stir in the cold butter. Plate the rabbit fillets and pour the sauce over them.