A great pasta dish for any occasion:
Halve shallots and cut into fine slices. Skin the tomatoes, cut them into eighths and remove the seeds. Cut the saddle of rabbit into 1 cm slices, season with salt and pepper.
In a frying pan with hot olive oil, sear the meat slices on both sides, remove from the frying pan and keep warm. Sauté the shallots in the meat pan, add sage and tomatoes and toss everything together. Extinguish with poultry stock, add whipped cream and season. Thicken the sauce with cold butter. Add the meat to the sauce and serve.
Cut the rabbit liver into cubes, clean the kidneys and skewer them on a thyme sprig and roast them for 3 minutes on each side in a frying pan with olive oil. Offer the giblet skewer with the meat.
It goes very well with ribbon noodles.
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