Rabbit loin fillet with rosemary

Ingredients for 4 servings:

• 1 rabbit loin, the two boned fillets, cleanly trimmed
• ½ jar white wine
• 4 tomatoes, peeled, pitted, chopped
• salt and pepper
• olive oil
• 2 tbsp olive oil
• 2 tbsp white wine
• 1 lemon(s), juice
• 3 sprigs rosemary
• 1 garlic clove(s), roughly chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rabbit with rosemary

Place the fillets in the marinade for 1 day, turning them several times. The next day, remove them, pat them dry, and fry them in a little olive oil for 3-4 minutes until golden brown. Season with salt and pepper. Remove from the pan, set aside, and keep warm. Deglaze the roasted ingredients with the white wine, add the tomato pieces, salt and pepper, and let the sauce reduce slightly. Now add the rosemary sprigs from the marinade, stir once, and reduce the heat until it is no longer boiling. Add the fillets and let them simmer for a few minutes, if possible with the lid closed. The fillets should be slightly pink on the inside, so be careful not to overcook them. Remove them, slice them, arrange them on plates, and drizzle with the reheated sauce. You can also use the small, real fillets, which are located under the ribs, if you can get them. In this case, you’ll need 2-4 fillets per person. They weigh about 50-60g. As a side dish, I recommend Tuscan baby white beans, borlotti beans or a green bean flan, perhaps with some small baked potatoes.