Rabbit with Red Wine Onions

Ingredients

• 200 g rabbit back fillet (2 rabbit back fillets)
• Salt
• Pepper
• 1 tsp butter
• 4 red onions
• 1 tbsp Sunflower oil
• 200 ml dry red wine
• 400 ml game stock
• 8 sprigs thyme
• 2 tbsp olive oil
• 4 slices ciabatta
• 4 tbsp tapenade
• 400 g white beans (canned)
• 100 ml Vegetable broth
• 40 g crème fraîche (2 tbsp)
• 1 tbsp yogurt butter

Instructions

1. 1.

   Rinse rabbit fillets under cold water, pat dry, season with salt and pepper. Heat butter in a pan. Sear fillets on all sides over medium heat. Transfer to a parchment-lined tray and bake at 80 °C (fan 60 °C; gas: level 1) for 20–25 minutes until cooked through.

2. 2.

   Meanwhile peel onions, dice finely and sauté in the pan drippings with sunflower oil until translucent. Deglaze with wine and stock. Add thyme sprigs and reduce to about one‑quarter of the volume.

3. 3.

   Heat olive oil in a pan, toast ciabatta slices on both sides until golden brown. Drain on paper towels and spread tapenade over each slice.

4. 4.

   Drain beans in a sieve and simmer with vegetable broth and sour cream in a pot. Puree with an immersion blender, season with salt.

5. 5.

   Remove sauce from heat, discard thyme, stir in cold yogurt butter, adjust seasoning with salt and pepper.

6. 6.

   Serve: place a spoonful of puree on warmed plates, top with ciabatta slices, arrange sliced rabbit meat over the bread, drizzle sauce, garnish with remaining thyme sprigs.