A delicious mushroom dish for any occasion!
Remove the rabbit saddle fillets, parure them completely (continue to use the sheer meat and small rabbit fillets for the farce) and put them in a cool place until further use.
For the filling, clean the mushrooms, cut them into small cubes and steam them with a little butter, seasoned with salt and pepper until tender, then pour them into a sieve. Collect draining liquid. Rabbit liver and kidney also cut into small cubes and sauté in butter until pink, season and add to the mushrooms form. For the sauce, chop rabbit bones, fry with the belly flaps and remaining sections in a little oil until golden brown. Add the roasted vegetables and fry until golden brown. Now pour off the drippings, extinguish the bones with white wine, boil, add the stock and 250 g of water, boil with spices to about 150 g, strain the sauce, add whipped cream and port and boil to 100-120 g, season lightly, put aside until further use.
For the flädle, stir the sifted flour with salt, whole egg, milk, nutmeg until smooth, spread through a fine sieve, then stir through with the chopped herbs. Bake 4 narrow pancakes in a Teflon pan (about 20 cm in diameter) with a little fat until done. Cool them on a rack. From the rabbit meat sections with salt, whipped cream, egg, pepper and a small pinch of pâté spice in the chopper make a fine farce.
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