Rabbit Tenderloin with Pasta Salad

Ingredients

• 300 g spaghetti
• 100 g fresh green bean seeds
• 2 egg tomatoes
• 1 bunch parsley
• 150 g fresh porcini mushrooms
• 1 EL Butter
• 1 EL apple cider vinegar
• 4 EL Olive oil
• 1 TL honey
• Salt
• Pepper (from the grinder)
• 30 g dried porcini mushrooms
• 440 g rabbit tenderloin fillet (2 rabbit tenderloin fillets)
• Salt
• Pepper (from the grinder)
• 1 TL butter
• olive oil
• coarse Sea salt

Instructions

1. 1.

   Cook spaghetti according to package instructions in salted water until al dente.

2. 2.

   Alternatively, steam in a covered steaming basket at 100°C for 10 minutes and briefly shock with cold water.

3. 3.

   Blanch green bean seeds in salted water for 2 minutes until firm or steam in a covered basket at 100°C for 10 minutes; peel the beans.

4. 4.

   Wash egg tomatoes, remove stems, dice them. Wash parsley, pat dry, chop. Clean fresh porcini mushrooms, slice and sauté briefly in butter. Whisk apple cider vinegar, olive oil, and honey together. Toss mushrooms, spaghetti, beans, parsley, and tomatoes in the dressing. Season with coarsely ground pepper.

5. 5.

   Preheat oven to 80°C for roasting. Finely grind dried porcini mushrooms with a pepper mill. Lightly salt and pepper rabbit fillets, then sear them in butter for 1 minute. Coat fillets in the ground porcini mixture. Roast in the preheated oven for 25 minutes.

6. 6.

   For steaming, wrap each rabbit fillet individually in cling film and steam in a covered basket at 100°C for 4 minutes.

7. 7.

   Slice both fillets diagonally. Arrange pasta salad on plates and top with rabbit fillets. Drizzle with olive oil and sprinkle coarse sea salt.