Recipes

4 rabbit loins

8 slices of Black Forest ham

100 g veal sausage meat from the butcher

salt, pepper, oil, butter

1 kg green asparagus

Sauce

1 bunch of soup greens

1 bay leaf

2 cloves of garlic

15 crushed white peppercorns

2 cloves

4 juniper berries

50 ml white wine

40 g butter

20 g flour

200 ml cream

2 tbsp whipped cream

Remove the rabbit backs. Remove the so-called "lobes" and tendons.
To make the sauce, chop the rabbit bones into small pieces and simmer with the greens and spices for 3 hours. Pour the stock through a fine sieve. Reduce to a quarter of the original amount with the white wine. Sweat the flour and butter and bring to the boil with the reduced stock. Allow to boil for a few minutes. Add the cream, bring to the boil once and season with salt and pepper.

For the rabbit loin fillets, spread the slices of ham thinly with the veal sausage meat. Season the rabbit loin fillets with salt and pepper and wrap in the ham.
Peel the green asparagus and cook in salted water with a good pinch of sugar until tender. Rinse in ice water.
Lightly fry the rabbit loin fillets in a Teflon pan and roast in the oven at 170 °C for approx. 6 minutes.
Heat the asparagus with a little chicken stock, butter, salt, sugar and nutmeg and arrange on 4 plates.
Carve the rabbit loin fillets and place them in a rosette next to the asparagus.
Froth up the sauce with a hand blender, fold in the whipped cream and serve.

Recipe by Ludwig Bechter, Gasthaus Lamm, Bühl
Photo: Schutzverband der Schwarzwälder Schinkenhersteller