Rabbit Roast with Cherry Sauce and Potato Dumplings

Ingredients

• 600 g rabbit back fillet (trimmed)
• Salt
• black pepper (freshly ground)
• 1 tsp clove powder
• 1 Tbsp clarified butter
• 400 g sweet cherries
• 1 Shallot
• 1 tsp brown sugar
• 250 ml dry red wine
• 0.5 tsp medium-hot mustard
• 500 g potato dumplings
• 1 tbsp butter

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with upper and lower heat.

2. 2.

   Wash and pat the meat dry. Rub with salt, pepper, and clove powder, then sear it in hot clarified butter in a pan on all sides until browned. Wrap in aluminum foil and bake for about 20–30 minutes, allowing it to stay pink inside.

3. 3.

   Wash the cherries and drain; set aside eight whole cherries as garnish. Pit and de-stem the remaining cherries. Peel and finely chop the shallot, then sauté it in the same pan with the drippings. Sprinkle brown sugar over the shallot and let it caramelize lightly. Deglaze with wine and add half of the cherries. Reduce the liquid to about half its volume, then puree, strain through a sieve, and season. Add the remaining halved cherries and heat until hot. Unwrap the rabbit fillets, pour the released meat juices into the sauce, and season with mustard, salt, and pepper.

4. 4.

   Pan‑fry the potato dumplings in hot butter until golden. Slice the fillets diagonally, arrange them on plates with the dumplings and sauce, and garnish with the reserved whole cherries.