4 racks of rabbit
8 slices of Black Forest Ham
100 g veal sausage (Kalbfleischbrät) from the butcher
salt, pepper, oil, butter
1 kg green asparagus Sauce
1 bunch of greens for soup
1 bay leaf
2 cloves of garlic
15 crushed white peppercorns
4 juniper berries
50 ml white wine
40 g butter
20 g flour
200 ml cream
2 tbsp whipped cream
Get out the rabbit racks. Remove the so-called "lobes" and sinews.
To make the sauce, chop the rabbit bones fine and boil with soup greens and the spices 3 hours. Pour the stock through a fine colander. Add white wine and boil off to one-fourth of the original quantity.
Sweat in the flour and butter and bring to a boil with the reduced broth. Boil several minutes. Add the cream, bring to a boil once and add salt and pepper to taste.
To prepare the rabbit filets, brush the ham slices with a thin coat of the veal sausage (Kalbfleischbrät). Season the rabbit filets with salt and pepper and wrap in the ham.
Peel the green asparagus and boil till soft with a generous pinch of sugar. Rinse with ice-cold water.
Lightly sauté the rabbit filets in a Teflon pan and bake for approximately 6 minutes in the oven at 170 °C.
Heat the asparagus with a bit of poultry broth, butter, salt, sugar and nutmeg and arrange on 4 plates.
Carve the rabbit filets and arrange in the shape of a rosette next to the asparagus.
Whip up the sauce with a hand blender, fold in the whipped cream and serve with the dish.
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