Saddle of Rabbit with Fennel Gorgonzola Vegetables

For the rabbit saddle, peel the root vegetables and cut into small cubes, the leek into rings.

Rinse the saddle of rabbit with cold water and pat dry. Lard with thyme and rub with salt.

Heat a mixture of oil and butter in a Bratrein and put the meat. Brown on all sides, remove. Now roast the root vegetables and the leek rings in the drippings. Put the meat back in and add some thyme sprigs and 4 sage leaves. Add some beef broth and roast in the preheated oven at 200 °C for about 15 minutes, while pouring some gravy over the meat. Take out and let the meat rest wrapped in aluminum foil. Dissolve the gravy with white wine and let it boil down a bit. Strain and thicken the sauce with some ice-cold butter flakes.

For the fennel vegetables, rinse the fennel bulbs in cold water and remove woody parts. Cut the bulbs into strips, setting aside the tender fennel greens. Wash and quarter the cherry tomatoes.

Heat butter in a pan and sauté the fennel strips in it. Add lemon juice and white wine and season with a pinch of sugar, salt and thyme. Steam for 5 minutes, then add the tomato quarters. Continue steaming for a few minutes. Slice the gorgonzola and place on top of the fennel vegetables. Put in the oven and let the cheese melt.

Serve the saddle of rabbit with the fennel and gorgonzola vegetables and pour the sauce over it.

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