Rabbit with Chicory

Ingredients

• 1 slice crispbread
• 3 tsp coarse mustard
• 0.5 tsp lemon zest
• 200 g rabbit fillet
• 3 tsp rapeseed oil
• 2 tbsp vinegar
• 1 tbsp lingonberries
• Salt
• ground pepper
• 1 Red Onion
• 2 chicory heads
• 1 pear
• 1 tsp chopped walnut kernels
• 0.5 whole wheat baguette (or 2 small whole wheat rolls)

Instructions

1. 1.

   Crush crispbread, mix with 2 tsp mustard and lemon zest.

2. 2.

   Sear fillet in 1 tsp oil briefly on all sides, season with salt and pepper. Brush with mustard crumbs.

3. 3.

   Bake in oven at 200°C for about 5 minutes.

4. 4.

   Whisk vinegar, lingonberries, salt, pepper, remaining mustard and oil. Chop onion and add to mixture.

5. 5.

   Separate chicory into leaves, cut pear into wedges, combine salad ingredients and vinaigrette. Plate with fillet and serve with 3 slices of whole wheat baguette or one small roll.