Rabbit Fillets with Wild Garlic Spinach

Prepare and make: about 40 min.

Prepare: Preheat kitchen stove to 60 °C, plate and plate.

Season the rabbit fillets with salt and a little pepper (from the pepper mill).

Place 3 wild garlic leaves on each rabbit fillet, roll up from the thinner end with the wild garlic side facing inwards, and place on a skewer. Repeat the process 3 times

Heat clarified butter to hot in a skillet for frying, reduce temperature. Roast meat on both sides over medium heat for about 5 minutes each, remove, keep warm. Dab up drippings with kitchen roll.

Pour port wine into the same frying pan, release drippings, simmer a little, strain, season with ground salt and pepper as needed, keep jus warm.

Wild garlic spinach :

Put the wild garlic and spring spinach in a large frying pan without water, cover and cook over medium heat for about 3 minutes, drain in a sieve.

Heat oil in the same frying pan, sauté finely chopped shallot, add wild garlic and spinach, sauté briefly. Season with salt, a little ground pepper and a little nutmeg.

Serve:

Arrange wild garlic spinach on the warm plates, place meat on top, drizzle jus on top.

Tip :

Instead of rabbit fillets, use lamb fillets.

Our tip : As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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