Chop the cleaned mushrooms, chop 1 ½ bunch chervil as well as like the onion. Season the rabbit fillets with salt and pepper, roast them briefly all around in a frying pan in a little butter. Remove and set aside. Heat a little butter in a frying pan, fry onions and mushrooms in it, season with juice of one lemon. Sauté until all the liquid in the frying pan has completely boiled away.
As a final step, season with salt, pepper, chopped chervil. Peel the shallots and dice them into 3 mm cubes. In a frying pan with the crem de thyme, cassis, red wine and a honey cook to 1/3. Stir the potato flour with a little bit of water, bind the red wine shallots with it.
Roll up puff pastry, spread in about half of the work surface ½ cm-thick with the mushroom mixture. Place rabbit fillet on top and wrap the pastry. Brush the edges and the puff pastry itself with egg yolk. Bake in heated oven for 8-10 min until golden brown. To serve, cut diagonally, garnish with sauce and remaining chervil.
Our tip: Use high-quality red wine for an especially fine taste!