Fillet of Rabbit on Fresh Porcini Mushrooms

Have fun preparing this mushroom dish!

Slightly score the saddle of rabbit on both sides of the backbone. Brown nicely all around in frying pan with a little oil and season. Add garlic and quartered shallot and roast for 15 min in stove not too hot. Sauté the minced shallot, parsley and the chopped man mushrooms in half of the butter and season. Keep the meat warm, drain the fat from the roasting dish, extinguish with white wine, add the roasting sauce and cook briefly, sieve and season. Stir in the remaining butter in flakes. Put back the fillets slightly cut diagonally from the back, garnish with the porcini mushrooms and pour a little sauce over them. Serve the rest of the sauce separately. Note: It goes well with a light potato gratin and zucchetti fried in butter.

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