With sweet and sour rhubarb compote
Tender bunny back
Can be combined well with a crispy salad
Sweat the diced rhubarb and finely chopped onion with the sugar in the pot at the highest level. Halve the stove power and deglaze with 2 tbsp white wine vinegar. Simmer gently for 10 minutes in its own juice, stirring occasionally. Finally, season with a few turns of pink pepper and a pinch of salt.
Lightly salt the rabbit breast, pepper and fry in a hot pan with light butter and some fresh sprigs of thyme on all sides. Remove from the pan and wrap in aluminum foil for three minutes before slicing. Then, during the subsequent slicing, there is hardly any meat juice left, the back of the rabbit remains tender and juicy. Slice diagonally and serve with the spicy rhubarb compote. Can be combined with your favorite salads.