Rabbit Fillet with Redcurrant Sauce

Ingredients

• 1 bundle mirepoix
• 3 onions
• 1 small savoy cabbage
• 1 tbsp butter
• salt and freshly ground pepper
• a pinch grated nutmeg
• 125 ml porcini mushroom broth or game stock
• 2 seasoned rabbit fillets (each 500g)
• 8 crushed juniper berries
• 400 ml game stock
• 100 g heavy cream
• 1-2 tsp cornstarch and redcurrants
• 400 g spätzle

Instructions

1. 1.

   Cut the mirepoix into small pieces. Thoroughly wash and quarter three onions. Place them in a greased oven pan and roast at 200°C (convection: 180°C / gas range: level 3) for about 15 minutes.

2. 2.

   Clean the savoy cabbage, cut it into strips, and rinse. Dice the remaining onion. Sauté in butter until translucent. Add the cabbage, season with pepper and nutmeg, pour in porcini broth, cover, and simmer for about 30 minutes.

3. 3.

   Rub the rabbit fillets with salt, pepper, and juniper berries. Place them on the greased pan and cook for 20-25 minutes, basting with the stock as they brown.

4. 4.

   Keep the rabbit warm. Strain the cooking liquid through a sieve into the pan, pressing some vegetables through to keep flavor. Whisk in cream and cornstarch, pour into the sauce, bring to a boil once, then add redcurrants, salt, and pepper to taste.

5. 5.

   Cook the spätzle in plenty of salted water until firm. Separate the rabbit from the bone, slice it, and plate everything together.