1 portion contains approximately:
| 337 | kcal |
| 43 g | protein |
| 9 g | fat |
| 21 g | carbohydrates |
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120 g mixed salad greens
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400 g mixed mushrooms
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20 g shallots
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3 cloves of garlic
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2 tsp rapeseed oil
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2 tsp walnut oil
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2 saddles of rabbit (140 g each)
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1 sprig each of rosemary and thyme
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2 tbsp white balsamic vinegar
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Salt, Pepper
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2 slices of wholegrain bread
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1
Wash the greens and cut into bite-sized pieces.
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2
Clean the mushrooms and quarter or halve them, depending on the size.
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3
Wash and mince the shallots and one garlic clove, then fry in the rapeseed oil until translucent.
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4
Add the mushrooms, season with salt and pepper, and sauté. Set aside in a bowl and let cool.
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5
In the meantime, season the rabbit with salt and pepper and sauté in the rapeseed oil for about 3 minutes per side. Add the sprigs and the rest of the garlic cloves to add flavor.
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6
Turn off the heat, cover the pan, and let the meat rest briefly.
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7
While it rests, mix the mushrooms with the vinegar and walnut oil, then season with salt and pepper.
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8
Fold in the greens.
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9
Arrange on two plates.
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10
Carve the rabbit into slices, arrange on the salad, and serve with one slice of wholegrain bread.