Rabbit filet with celery puree

Name: Rabbit filet with celery puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g mealy cook. Potatoes; 600 g Celeriac, salt; 1 TABLESPOON Lemon juice; 125-150 g Lamb's lettuce; 125 g cherry tomatoes; 2 TABLESPOONS vinegar, 1 tsp mustard; 7-10 Tbsp pepper, sugar, 2 tsp oil; 2 thin slices of bacon (breakfast bacon); 4 (à 100 g) Saddle of hare fillets; 1 Branch rosemary; 1 glass (212 ml) Cranberries (in own juice); 1 glass Game stock (400-500 ml); 1/4 l low-fat milk, nutmeg

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g mealy cook. Potatoes
600 g Celeriac, salt
1 TABLESPOON Lemon juice
125-150 g Lamb's lettuce
125 g cherry tomatoes
2 TABLESPOONS vinegar, 1 tsp mustard
7-10 Tbsp pepper, sugar, 2 tsp oil
2 thin slices of bacon (breakfast bacon)
4 (à 100 g) Saddle of hare fillets
1 Branch rosemary
1 glass (212 ml) Cranberries (in own juice)
1 glass Game stock (400-500 ml)
1/4 l low-fat milk, nutmeg

Directions

1
Peel, wash and coarsely dice the potatoes and celeriac. Cook in salted water covered with lemon juice for about 20 minutes
2
Clean and wash the lettuce and tomatoes. Halve the tomatoes. Mix vinegar, 2-3 tablespoons water, mustard, salt, pepper and 1 pinch of sugar. Fold in 1 teaspoon of oil.
3
Cut the bacon in half lengthwise. Wash the fillets, dab dry and season with pepper. Wrap 1/2 slice of bacon around each fillet. Fry in 1 teaspoon hot oil all around for about 10 minutes
4
Wash the rosemary, chop coarsely. Drain the cranberries, collect the juice. Keep fillets warm. Fry rosemary briefly in hot frying fat. Deglaze with stock and about 5 tbsp. cranberry juice. Reduce slightly over high heat. Add the cranberries. Season to taste with salt and pepper
5
Drain potatoes and celery and mash finely. Stir in milk. Season to taste with salt and nutmeg. Mix the prepared salad ingredients. Serve everything