Saddle of Rabbit Stuffed with Cherries

Pasta dishes are just always delicious!

Debone the rabbit back so that both strands of the back hang together with belly flaps. Chop the bones for the sauce, fry in oil. Dice vegetables, add with rosemary and fry. Add paradeis pulp. Extinguish with Pinot Noir and 300 ml of water, make almost complete. From new add 300 ml of water, make, then pour through a sieve. Season with salt and pepper. Before serving, mix in the butter flakes, do not make more.

Marinate leg meat with salt, pepper and cherry brandy. Soak bread in milk, mince in chopper with meat. Incorporate egg and whipping cream, season to taste.

Rub saddle of rabbit with salt and pepper. Mix farce with cherries, spread evenly on rabbit back and roll up.

Wrap rabbit roll first in pasta dough, then in aluminum foil coated with butter and poach in boiling water bath for 25 minutes.

Open the foil, cut the back into slices, offer the sauce separately with it.

Tip: Pasta dough is kneaded from 150 g flour, 4 egg yolks, 1 tbsp oil, a little bit of salt and nutmeg (freshly grated). Now it should rest a little bit. Then it is rolled out to fit the saddle of rabbit. As an addition, sparrows or fine ribbon noodles are best suited.

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