Rabbit Groestl with Honey Herb From Yellow Beets

Have you tried this delicious recipe with red wine?

For the pepper sauce, heat the oil in sauté pan (16 cm ø) and roast the peppercorns in it. Extinguish with wine and port wine and add chicken soup. Simmer gently for about 10 minutes, then add the whipped cream and cook until creamy.

For the honey cabbage, dice the peeled onion.

Peel the carrots and either cut into fine julienne or grate coarsely. Melt 10 g butter in a 24 cm ø saucepan and sauté the onion cubes first, then the carrots. Season with salt and freshly ground coriander, fold in the honey and cook the Reindl al dente while swirling.

Season to taste with a little lemon juice.

For the Gröstl, cut the rabbit fillets into slices and season with salt and new spices. Heat a frying pan, pour in the oil and brown the meat. Add the butter and the chopped rosemary needles and saute briefly.

Fold the pepper sauce into the honey cabbage and divide evenly with the Gröstl on two preheated plates.

Calories per person about 430.

Wine Tip:

The tender rabbit meat gets a sweet and spicy note from the herb of yellow beets seasoned with honey and coriander, and therefore a moderate and low-tannin as well as low-acid red wine , with a subtle almond note, is the right drink. We have chosen a fine aromatic South Tyrolean Kalterer See, classico superiore.

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