Rabbit Fillet with Mulled Wine Jus, Spicy Bread Dumplings and Celery Straw

For the filling of the rabbit’s back (thaler)

1. Cut the stale rolls into small cubes, then place them in a large bowl and pour the milk over them. While the rolls are soaking, dice the pork belly, onions and garlic. Toast this a little in a pan over medium heat. Add to the bread roll mass together with the eggs and knead vigorously until a homogeneous mass is formed. Then season with salt, pepper, nutmeg and parsley and let rest for about 20 minutes. Be careful with the salt as the smoked pork belly is already very salty.

Rabbit Saddle:

1. In the meantime, wash the meat and then remove the excess fat and the silver skin. Season the outside and inside with salt and pepper. In a pan or roasting pan with a little olive oil, brown the rabbit on all sides until it has got a nice color. Preheat the oven to approx. 140 ° C fan-assisted air. We now fill the “bread dumpling dough” into the back of the rabbit. Finally, fix the whole thing with roulade needles or kitchen twine. Now put the back back into the pan so that the filling is on top. Pour some chicken stock into the pan or roasting pan, just enough to cover the bottom. According to taste, z. B. herbs or vegetables are added. (We added carrots, onions and garlic) Let the whole thing cook for about 40 minutes in the oven with a fan oven at 140 ° C.

For the mulled wine jus (reduction):

1. In a small saucepan, reduce the mulled wine over a low heat until only a third of the added liquid is left. Just be patient it will take a while. Finally, add the honey to taste and heat again briefly. You should now have a nice, smooth sauce.

Celery straw:

1. Peel and wash the celery and then pat dry briefly with kitchen paper. Now cut the vegetables into very, very fine strips. Put the rapeseed oil in a saucepan and heat to approx. 180 ° C. Carefully fry the strips in portions for approx. 30 – 40 seconds until they have the desired brown color. Scoop out the fried celery straw and drain on kitchen paper. Finally, season with a little salt.

When everything is ready:

1. Then we take the meat out of the oven and remove the roller needles or thread. Then we carefully take out the filling and cut it into thalers. These are now seared on both sides so that they are nice and brown and crispy. Then carve the back of the rabbit so that you can remove the fillet from the back. Then it can be served. Tip: If you leave out the fat from the rabbit and the pork belly, you can use the “oil” obtained for frying. Which brings all the more flavor to the dish.
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