Mushroom Pan with Rabbit Fillet

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Briefly rinse the mushrooms or scrape them off with a wet dish, clean them and cut them into thin slices. Skin the shallots and garlic and chop finely.

Heat 3/4 of the oil in a frying pan and sauté the shallots and garlic until translucent. Add the mushrooms, sauté, season with salt, pepper and thyme. Roast gently for about 5 minutes.

In the meantime, rub the rabbit fillets all over with salt and pepper. Heat the remaining oil in a frying pan and roast the fillets in it for about 6 minutes.

Drizzle the vinegar over the mushrooms and season them. Cut the rabbit fillet into slices and bring to the table together with the mushrooms. Drizzle the gravy over it and sprinkle with parsley.

Serve with wholemeal rolls or fresh farmhouse bread.

Drinks: cool cider or pilsner

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