Rabbit ragout with sage

Ingredients for 4 servings:

• 800 g rabbit meat, boneless
• 275 ml broth
• 2 carrots
• 1 bunch of spring onions
• 135 ml cream
• ½ bunch parsley, chopped
• 2 sprigs of sage
• 2 tbsp balsamic vinegar
• butter
• olive oil
• salt and pepper
• e.g. parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the carrots and cut into small cubes. Cut the rabbit meat into small pieces (meat from the whole rabbit – without the head). Season with salt and pepper and fry in olive oil for a few minutes. Remove the cooked meat from the pan and keep warm. Melt a little butter in the pan and sauté the carrots and sage. Pour in the vinegar and let it reduce completely. Deglaze with the stock and simmer covered for about 20 minutes. Finely slice the spring onions and simmer with the carrots for 5 minutes. Place the stock in a blender and purée briefly. Return the stock to the pan, mix with the cream, and reduce until smooth. Finally, add the meat to the sauce and stir in the chopped parsley.