Rabbit back and liver with savoy cabbage and potatoes

Ingredients

• 800 g rabbit back fillets
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 Shallot
• 1 Carrot
• 300 g Savoy Cabbage
• 150 ml dry white wine
• 300 ml Vegetable broth
• 1 tbsp freshly chopped sage
• 600 g waxy potatoes (pre‑cooked from previous day)
• flour (for coating)
• Salt
• Pepper (freshly ground)
• 4 tbsp clarified butter
• 2 rabbit livers

Instructions

1. 1.

   Rinse the rabbit, pat dry and cut into four roughly equal pieces. Season with salt and pepper and sear briefly in 1 tbsp hot oil all around. Remove from pan.

2. 2.

   Peel and finely dice the shallot and carrot. Trim the savoy cabbage and slice into fine strips. Sauté the vegetables in the remaining oil until translucent. Deglaze with wine and broth. Return the rabbit fillets, season again, sprinkle sage on top, cover and simmer gently for 10‑15 minutes.

3. 3.

   Slice the potatoes and coat both sides in flour. Heat 2–3 tbsp clarified butter in a hot pan and brown the potato slices 2–3 minutes per side, seasoning with salt and pepper as you go.

4. 4.

   Wash, pat dry, remove sinews from the livers and cut into bite‑sized pieces. In the remaining butter, fry for about 5 minutes while turning, then season with salt and pepper at the end.

5. 5.

   Remove the fillets from the sauce, let rest briefly, then slice. Taste the sauce with the vegetables. Plate the potatoes, spoon over the vegetable mixture and sauce, arrange the livers and meat on top, and garnish with fried sage leaves if desired.