Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients (serves 4)

2 rabbit backsides

6 cl red port

100 g butter

2 tablespoons peanut oil

1 dl brown rabbit fond or chicken fond

2 dl thick fresh cream

fresh garden herbs: rosemary, sage, savoury

freshly ground pepper salt

Preparation :

Cut the rabbit backside along the entire length and through the skin. Season with salt and pepper.

Heat the oil in a skillet, add a little butter and brown the rabbit backsides while turning occasionally. Turn the heat slightly lower, cover the skillet and leave to simmer for 15 to 20 minutes. Place the garden herbs in the skillet.

Remove the meat from the skillet and keep warm.

Degrease the gravy and brown slightly with port. Add the rabbit fond and cream and leave to thicken on a hot stove. Finish by adding ice cold butter cubes and freshly chopped garden herbs and stir.

Cut the rabbit backsides in slices and pour the sauce over the slices.