Rabbit loin fillet with wild mushrooms and coriander-garlic gnocchi

Ingredients for 5 servings:

• 600 g mushrooms (wild mushrooms, frozen)
• 700 g fillet(s) (rabbit back fillet)
• 500 g potatoes
• 300 ml grape juice or currant juice
• 1 onion(s)
• 1 garlic clove(s)
• 3 bay leaves
• 5 juniper berries, crushed
• 2 tsp thyme, shredded
• 3 sprigs rosemary
• ½ bunch coriander leaves
• ½ bunch chives
• 2 slice(s) bacon, fattier
• 200 ml whipped cream
• 1 egg(s)
• 1 tsp baking powder
• 4 tbsp flour
• salt and pepper
• Flour for the work surface
• salt water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

a bit more complicated, but it’s worth it

Chop the onion and rosemary. Marinate half of the chopped onion with the rabbit, grape juice, bay leaves, thyme, and juniper berries for about 2 hours. Peel the potatoes and finely chop the coriander. Roughly chop the garlic clove and place it in a tea bag. Boil the potatoes and garlic until very soft (at least 25 minutes). Drain and let cool, discarding the garlic clove. Dice the bacon and divide it in half, then fry in two separate pans. Finely chop the chives. In one of the two pans, sauté the remaining onion. Add the mushrooms and chives to this pan and braise gently. Minutes don’t matter. Pour in about 100 ml of cream, season with pepper and salt, and set aside, covered. In the second pan, sear the rabbit fillets briefly on all sides, wrap in aluminum foil, and also set aside. Deglaze the pan with the marinade. Bring to a boil briefly. Strain everything through a sieve into a suitable-sized saucepan and set the sauce base aside. Mash the now relatively cool potatoes and mix well with coriander, an egg, and 1 teaspoon of baking powder. On a smooth, generously floured surface, form the resulting dough into thumb-thick rolls and cut off approximately 2 cm pieces. Ensure all pieces are floured. Bring a large pot of salted water to a boil. Lower the gnocchi into the water with a slotted spoon and let them simmer until they float to the top. Now bring the mushrooms and rabbit to serving temperature, if necessary. Bring the sauce base to a boil, pour in the remaining cream, and season with salt and pepper. Then plate and serve.