Rabbit rye with porter sauce

Ingredients for Rabbit rye with porter sauce

Instructions for Rabbit rye with porter sauce

To prepare the Rabbit rye with porter sauce recipe, please follow these instructions:

Turn on the oven at 220 °.

Sprinkle the two rabbit fillets with salt and pepper and style them in the refrigerator. Sauce: Bring the spinal cord and rabbit bowl into a pan with onion and celery. Sprinkle the flour over and put it in the oven for approx. 20 min.

Bring vinegar on and let it evaporate completely. Pour the broth and let it dissolve everything in the bottom of the pan.
Pour it all in a pan with peppercorns, herbs and gates. Let it cook for half an hour, say the sauce and taste with apple leek, butter, salt and pepper.

Kaninryg:
Blancher parsley 2 min. In leachate water. Press it for moisture and spread it on the fat net. Sprinkle with richly blackened black pepper.
Lay the rabbit fillets upside down and roll the fat grid around. Sprinkle again with salt and pepper. Step them in the oven for 15-18 min. At 220 °. Leave them to rest 10 minutes before cutting into slices.

Server with sauce, pellet potatoes and lemongrassed vegetables

tips:
The fat grid comes from pigs and is available from well-bred butchers.