Glazed Saddle of Rabbit with Celery Cashew Vegetables

Rinse and dry the rabbit back fillets and season with salt and pepper. Sear all over in a tablespoon of olive oil and set aside on a plate.

Remove the skin from the shallot, cut into fine cubes and sauté in the remaining oil from the rabbit fillets with the butter and sugar. Extinguish with apple juice and add vinegar, clear soup and red wine. Season with pepper and cook to about half.

Clean the celery, peel it and cut it into one centimeter cubes or lozenges. Roast the celery in the remaining olive oil over medium heat until crispy, season with salt and pepper. Add the cashews and roast. Drain the celery cubes and cashews on paper towels, season repeatedly with salt and freshly ground pepper to taste.

Place the rabbit back fillets in the apple-balsamic vinegar glaze mold and cook for three to four minutes, turning again and again to the other side. Season well with salt and freshly ground pepper.

Peel the orange, removing the white skin as well, and scoop out the fruit fillets. Place the celery-cashew vegetables in the middle of the plates, decorate with the orange fillets and arrange the rabbit fillets with the apple-balsamic vinegar glaze next to them.

Sprinkle the parmesan shavings on top.

The apple-balsamic vinegar glaze should have a typical thick syrupy consistency after cooking with the rabbit fillets.

The right wine for the main course The recommendation of Weinj

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