Rabbit loin on mushroom ragout

Ingredients for 2 servings:

• 170 g rabbit loin, boned
• 2 tbsp rapeseed oil
• 2 sprigs of thyme
• 2 garlic cloves, crushed
• 300 g mushrooms (organic oyster mushrooms)
• 4 slice(s) bacon, finely diced
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• 1 tbsp butter
• salt and pepper
• 1 tbsp flat-leaf parsley, chopped

Instructions

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

This dish can also be used as a starter or intermediate course in a menu without any additional side dish

Dice the mushrooms. Fry the bacon cubes in a pan over medium heat, add the butter, shallots, and garlic cubes, and sauté until translucent. Add the mushroom cubes to the pan and cook over medium heat for about 5 minutes. Turn frequently and season with salt and pepper. Stir in the chopped parsley. Heat the rapeseed oil in a pan and season with garlic cloves and thyme sprigs. Season the boned loins with salt and pepper and sear briefly on all sides over 3/4 heat. Reduce the heat and cook the meat until just cooked through. This takes about 5 minutes. To serve, place the mushroom ragout in the center of the plate, slice the loins diagonally, place them upright, and garnish with a sprig of thyme. Serve with chives and mashed potatoes.