🍽️ Tender Rabbit Fillets with Creamy Shallot Sauce

Name: Tender Rabbit Fillets with Creamy Shallot Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 rabbit fillets; 1 tbsp butter; 2 tbsp olive oil; 4 shallots; 1 tbsp flour; 125 ml white wine; 3 tbsp cognac; 125 ml veal stock (from the jar); 50 g crème fraîche; salt; pepper (from the mill)

385 kcal · 30 min · 4 servings

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Ingredients

4 rabbit fillets
1 tbsp butter
2 tbsp olive oil
4 shallots
1 tbsp flour
125 ml white wine
3 tbsp cognac
125 ml veal stock (from the jar)
50 g crème fraîche
salt
pepper (from the mill)

Instructions

1. Season the rabbit fillets generously with salt and freshly ground pepper.
2. Heat the butter and olive oil in a large frying pan.
3. Fry the rabbit fillets on all sides for about 6 minutes until golden brown.
4. Wrap the cooked fillets in aluminum foil and set them aside to keep warm.
5. Peel the shallots and cut them lengthwise into thin wedges.
6. Add the shallots to the pan drippings and roast them briefly.
7. Stir in some flour and roast it briefly with the shallots to achieve a golden color.
8. Deglaze the pan with white wine, cognac, and meat stock.
9. Let the sauce reduce briefly until it thickens slightly.
10. Stir in the crème fraîche until it is fully incorporated into the sauce.
11. Finally, season the sauce to taste with salt and pepper.
12. Serve the rabbit with the sauce and garnish with fresh herbs if desired.

Nutrition per serving

kcal: 385
Protein: 33 g · Fett/Fat: 23 g · Carbs: 6 g