Rabbit Fillets Poached in Red Wine with Porcini Mushrooms

Boil the red wine with the spices to half. Season the rabbit fillets with salt and pepper, cook leisurely in the seasoned wine. This will take about 5 min. Clean the men’s mushrooms, cut them into leaves and sauté them leisurely in olive oil. Season with salt, pepper and chopped herbs. For the sauce, boil rabbit jus briefly, add 3 tbsp of the seasoned red wine.

Dress the sauce with cold butter flakes.

For the blinis, rinse the potatoes and bake them in their skins until soft. Scrape out of the bowl with a spoon and strain through a sieve. For the recipe, then weigh out the finished strained earth apples. Add egg and crème fraîche, season with salt, pepper and nutmeg. Form small heaps, fry them in clarified butter and let them brown under the oven grill, turn them on the other side and serve them on the spot.

Arrange the rabbit fillets decoratively with the porcini mushrooms, sauce and potato blinis.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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