Recipes

4-8 slices of Black Forest ham

4 rabbit fillets

oil

1 cup of cream

pepper

salt

grated zest of one untreated lemon

1 glass of red wine

3 tbsp cranberries

larding needles

Season the fillets with pepper and salt, wrap with the slices of Black Forest ham and pin with the lardons. Fry well on all sides in oil in a pan. Then remove and keep warm. Deglaze the stock with the red wine and reduce until only 2 tbsp of liquid remains, then add the cream and reduce again until the sauce becomes creamy. Season with salt and pepper. Add the cranberries and grated lemon zest. Return the fillets to the sauce and leave to infuse for approx. 10 minutes over a very low heat. Remove the lardons from the fillets, place on warmed plates and cover with the sauce.

Photo: Protective association of Black Forest ham producers