Saddle of Rabbit on Red Wine Figs

Sauté in olive oil. Cut the peeled carrots into slices, sauté in olive oil, season with salt, pepper and sugar and extinguish with a dash of white wine.

Add the mushroom slices and finish with chopped parsley.

For the sauce, reduce red wine and balsamic vinegar and fold in a peeled and quartered fig. Add salt, honey, whipped cream, pepper and a corner of stock cube and add the remaining quartered figs.

Arrange everything on a flat plate and garnish with basil leaves.

Superiore from Lombardy, Italy.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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