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🥗 Autumn Salad with Mushrooms and Rabbit Fillet

261 kcal · 30 min · 4 servings

Ingredients

• 200 g young beet greens
• 400 g mixed mushrooms (e.g. porcini, chanterelles)
• 500 g rabbit loin (trimmed and ready for cooking)
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 4 tbsp lemon juice

Instructions

1. 1. Wash the beet leaves thoroughly.
2. 2. Remove tough stems or wilted parts from the leaves.
3. 3. Let the leaves drain well.
4. 4. Clean the mushrooms.
5. 5. Decide whether to leave the mushrooms whole or cut them into pieces, depending on their size.
6. 6. Rinse the rabbit meat briefly.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Season the meat with salt and pepper.
9. 9. Heat a non-stick pan with one tablespoon of oil.
10. 10. Sear the rabbit meat slowly over medium heat.
11. 11. Cook the meat for about four to five minutes until golden brown on all sides.
12. 12. Remove the meat from the pan.
13. 13. Cover the meat with aluminum foil and let it rest.
14. 14. Fry the mushrooms in batches in the remaining oil in the pan.
15. 15. Lightly season the mushrooms with salt and pepper.
16. 16. Slice the rested rabbit meat diagonally.
17. 17. Distribute the prepared leaves onto plates.
18. 18. Place the rabbit meat slices on the leaves.
19. 19. Sprinkle the fried mushrooms over the meat.
20. 20. Drizzle the salad with lemon juice.
21. 21. Season the dish to taste with salt and pepper.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 261
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 1 g