Rabbit Fillet

Ingredients

• 200 g rabbit fillet
• iodine salt
• 1 tsp Rapeseed oil
• 200 g leafy salad
• 1 tbsp balsamic vinegar
• 1 tbsp mineral water
• 1 tsp acacia honey
• 2 yellow tomatoes

Instructions

1. 1.

   Rinse the rabbit fillet cold, pat dry and season with iodine salt. Rub a non-stick pan with rapeseed oil and sear the fillet on all sides for about 15 minutes.

2. 2.

   Remove the fillet, let it cool, then slice thinly.

3. 3.

   Meanwhile, wash, dry and cut the leafy salad into bite-sized pieces. Whisk sunflower oil, balsamic vinegar, mineral water, iodine salt and honey to make a sweet‑sour dressing.

4. 4.

   Blanch the tomatoes in hot water, peel, core and cut into wedges. Arrange the salad on plates with rabbit slices and tomato wedges, drizzle with dressing.