Rabbit with Shallot Sauce

Ingredients

• 4 rabbit fillets
• 1 tbsp butter
• 2 tbsp olive oil
• 4 shallots
• 1 tbsp flour
• 125 ml white wine
• 3 tbsp cognac
• 125 ml veal stock (from the jar)
• 50 g crème fraîche
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Season rabbit fillets with salt and pepper.

2. 2.

   Heat butter and olive oil in a pan and brown the rabbit fillets all around for about 6 minutes. Wrap them in foil and keep warm. Peel shallots and cut lengthwise into strips.

3. 3.

   Sauté shallots in the pan drippings, add flour and toast briefly, deglaze with white wine, cognac and stock, and reduce slightly.

4. 4.

   Stir in crème fraîche and season with salt and pepper. Serve garnished with herbs.