Rabbit Fillet with Moss Berry Sauce

Ingredients

• 2 kitchen-ready rabbit backs
• 4 Garlic cloves
• 2 Bay leaves
• 6 sprigs Thyme
• 6 sprigs rosemary
• 2 tsp allspice berries
• 750 ml robust red wine
• Salt
• ground pepper
• 2 tbsp clarified butter
• 2 cups cranberries
• 0.5 cup sugar
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Wash and pat dry the rabbit backs. Peel and finely chop 3 garlic cloves. Place the rabbit backs in a suitable bowl. Add garlic, bay leaves, thyme, rosemary, and allspice berries. Pour in red wine until the rabbit backs are covered. Cover with plastic wrap and marinate overnight in the refrigerator.

2. 2.

   Remove the meat from the Marinade, pat dry, and season with salt and pepper. Heat clarified butter in an oven-safe pan and sear the rabbit backs on all sides. Cover with foil and bake at 80°C (176°F) for 30 minutes in a preheated oven.

3. 3.

   Meanwhile, strain the Marinade into a pot and reduce to half. Add cranberries and sugar, bring back to a boil. Simmer for about 10-15 minutes until thickened, then season with vinegar.

4. 4.

   Remove the backs from the oven, stir the pan juices into the cranberry sauce, slice the meat, plate together, and serve.