Rabbit Fillet with Red Wine Lingonberry Sauce

Ingredients

• 1 rabbit fillet
• salt, pepper
• 20 g diced bacon
• 1 onion
• 1 small carrot
• 50 g celery root
• 1 tbsp oil
• 3 Juniper berries
• 1 bay leaf
• 40 ml cognac
• 200 ml red wine
• 200 ml game stock
• 2 tbsp lingonberries
• cornstarch
• 1 tbsp Crème fraîche

Instructions

1. 1.

   Separate the rabbit fillet from the bone. Rub with salt and pepper. Cover and refrigerate.

2. 2.

   Dice the bacon. Peel and dice the onion. Peel and dice the carrot and celery root. Heat oil in a pan or Dutch oven. Sauté the bacon, onion, carrot, celery root, juniper berries or bay leaf for 4-5 minutes while stirring. Add the rabbit fillets to the pan and brown all sides. Deglaze with cognac and red wine, then add the game stock. Let the rabbit fillets simmer for 2-3 minutes. Set aside warm.

3. 3.

   Strain the braising liquid. Stir in lingonberries. Whisk cornstarch with a little cold water and stir into the boiling liquid. Season the sauce with salt and pepper, then fold in crème fraîche. Slice the rabbit fillets and serve with the sauce. Pair with wide noodles and Brussels sprouts.