Rabbit Fillet with Salad

Ingredients

• 4 released rabbit fillets
• 4 rosemary sprigs
• olive oil (cold-pressed)
• Salt
• pepper (ground)
• mixed leaf salad (as desired)
• 8 tbsp whole milk yogurt
• 4 tbsp olive oil
• Juice (from 1 lemon)
• 1 tsp agave syrup
• Salt
• Pepper

Instructions

1. 1.

   Place each rabbit fillet on a piece of foil, drizzle with 1-2 tbsp olive oil and top with a rosemary sprig. Wrap and refrigerate overnight.

2. 2.

   Wash and dry salad leaves. For the dressing mix yogurt, olive oil, lemon juice, agave syrup, salt, and pepper.

3. 3.

   Remove fillets from foil. Heat a pan and sear fillets in their own marinade oil until golden brown on all sides. Season with salt and pepper, then cut diagonally into pieces.

4. 4.

   Distribute salad leaves into 4 bowls. Arrange rabbit on top and drizzle with sauce before serving.