Rabbit fillet in balsamic vinegar

Ingredients for 4 servings:

• 600 g rabbit meat (rabbit fillet), 4 large pieces
• Flour, for flouring
• 30 g butter, for frying
• 2 tbsp oil, olive oil
• 100 g onion(s) pickled in balsamic vinegar
• 100 ml gravy
• 100 ml vinegar, balsamic vinegar
• 4 leaves of sage, large
• 30 g butter, cold in flakes
• 1 tbsp Parmesan, grated
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Filetto di coniglio all’Aceto Balsamico

Coat the fillet pieces in flour and sear them in a pan with olive oil and butter for about 3 minutes on all sides. Add the pickled onions, sage leaves, and balsamic vinegar and simmer over medium heat for 10 minutes. Season with salt and pepper. To prepare the sauce, remove the meat and onions and keep warm. Add the meat gravy and let it reduce slightly. Transfer the sauce to a tall container and blend with the cold butter until fluffy. Pour the sauce over the meat, grate Parmesan cheese over it, and serve immediately. Serve with polenta slices or gnocchi.