Fillet of Rabbit and Chanterelle Mushrooms Served in a Jar

Cut the rabbit back fillet and the potato into small, evenly sized cubes. Clean the chanterelles and rinse very briefly under running water and cut in half. Rinse half of the sage and cut into narrow strips. Heat 2 tablespoons of olive oil in a frying pan and fry the rabbit meat, potatoes and chanterelles for about 2 minutes, season well with salt and pepper and add the chopped sage at the end.

Pour evenly into four glasses and form a spoonful of hot gravy over each. Decorate with a sage leaf.

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