Rabbit Rump Fillets with Fresh Goat Cheese

1. place the fillets individually between cling film and flatten to a size of 15×8 cm. Place the fillet slices against each other on the work surface and season with pepper. Cut the fresh goat cheese into 8 slices of 10 g each, 2. Top each rabbit slice with 1 slice of Parma ham and 1 sage leaf. Place 1 slice of goat cheese on the top half of each fillet. Fold the bottom half of the fillet over the top.

Pin ends of meat together with a small wooden skewer.

Season the stuffed fillets all over with salt and pepper. In a coated frying pan, roast in the oil at a not too high temperature for 3-4 min on each side. In the last 2 min add the butter and the remaining sage leaves. Serve the stuffed rabbit back fillets with the sage butter and the lemon wedges.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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