Rabbit slices with wild mushrooms

Name: Rabbit slices with wild mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 400 g Rabbit filet; 1 Onion; 1 large carrot; 1 glass (370 ml) Chanterelles; 500 g small mushrooms; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 1/8 l dry red wine; 1 TABLESPOON Butter or margarine; 1 glass (400 ml) Game fund; 125 g Whipped cream; 1- 2 TABLESPOONS dark sauce thickener; 2-3 TEASPOONS redcurrant jelly; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
400 g Rabbit filet
1 Onion
1 large carrot
1 glass (370 ml) Chanterelles
500 g small mushrooms
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
1/8 l dry red wine
1 TABLESPOON Butter or margarine
1 glass (400 ml) Game fund
125 g Whipped cream
1- 2 TABLESPOONS dark sauce thickener
2-3 TEASPOONS redcurrant jelly
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts. Peel and finely chop the onion. Peel and wash the carrot and also dice finely. Drain the chanterelles. Clean, wash and halve the mushrooms according to size.
2
Cook cabbage in boiling salted water for about 20 minutes. Wash the fillet, dab dry and cut into slices. Heat 1 tablespoon of clarified butter and fry the mushrooms until golden brown. Add chanterelles and fry briefly.
3
Season mushrooms, take them out. Heat the remaining clarified butter in the frying fat. Fry the fillet over a high heat while turning. Add onion and carrot and fry everything for about 3 minutes. Season and deglaze with red wine and stock.
4
Add mushrooms and cream to the meat. Bring everything to the boil again and thicken. Season to taste with salt, pepper and jelly. Drain the sprouts. Arrange everything. Serve with croquettes or buttered spaetzle.