Rabbit Back Fillets

Ingredients

• 4 rabbit back fillets
• Salt
• freshly ground pepper
• 4 tbsp oil
• 2 onions
• 1 bay leaf
• 75 g frozen mirepoix
• 3 Juniper berries
• 1 generous splash red wine
• 4 tbsp port wine
• 200 ml game stock (from the glass)
• 2 tsp cornstarch
• 2 tbsp crème fraîche
• 750 g potatoes (starchy, boiling type)
• Salt
• 150 ml milk
• 80 g Butter
• a few drops truffle oil
• 1 pinch nutmeg
• optional white truffles
• 500 g black salsify
• Salt
• 1 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Season rabbit back fillets with salt and pepper. Heat oil in a large braising pot. Brown the fillets all around. Remove the fillets from the pot. Peel and roughly chop onions. Add onions, bay leaf, mirepoix, and juniper berries to the pan fat and roast heavily. Deglaze with red wine and port wine. Pour in game stock. Return the fillets to the pot, cover, and cook for 20-30 minutes.

2. 2.

   For the truffle purée, peel, wash, and halve the potatoes. Boil in salted water for 20-25 minutes until tender. Drain and let steam off. Heat milk. Mash potatoes with a potato masher, gradually incorporating the milk. Add butter in small chunks and whisk vigorously with a whisk. Finally stir in truffle oil. Season with salt and nutmeg.

3. 3.

   Peel, wash, and cut black salsify into pieces. Boil immediately in salted water for about 15 minutes until tender. Drain. Melt butter and toss the salsify in it.

4. 4.

   Let rabbit fillets rest for 5-10 minutes. Strain the sauce. Whisk cornstarch with a little cold water and stir into the sauce. Bring to a boil once. Finish with crème fraîche and season with salt and pepper.

5. 5.

   Slice rabbit fillets and serve together with the sauce, truffle purée, and black salsify. Optionally shave fresh white truffles over the purée. Garnish with parsley before serving.