A great spinach recipe for any taste:

Remove the rabbit back from the bones and clean it from fat and tendons. If the kidneys are still there, remove the skin from them.

For the sauce, put port wine, stock, vinegar and mustard in a saucepan and boil the whole thing by a third. Then whip the sauce with the whipped cream.

Season the saddle of rabbit and the kidneys with salt and pepper and sear them in a frying pan with vegetable fat from all sides for 3 to 4 minutes, turning them in between to the other side.

Cut the meat and serve with the sauce.

Vegetables such as carrots, spinach, broccoli or kohlrabi go well as a side dish.

Saddle of Rabbit in Pommery Mustard Sauce

Ingredients:

Instructions:

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