Stuffed Saddle of Rabbit with Aceto Balsamic Vinegar Sauce

A great pasta dish for any occasion:

Bone out the saddle of rabbit. Clean the egg sponges and cut into small cubes. Finely chop the shallots and sauté in butter. Add the chanterelles and sauté. Extinguish with white wine, season with the juice of a lemon, salt and freshly ground pepper. Put the mushrooms in a sieve, collect the liquid and reduce it considerably. Mix the mushrooms with it and cool.

Spread the rabbit back with the basil leaves and put the mushroom mixture with the chopped parsley and the thyme leaves on top. Wrap everything together in the pork netting and tie with kitchen string. Meanwhile, roast the back in the oven at 190 °C for 20 to 25 minutes. Baste the roast in the stove a few times.

In the meantime, boil the gravy by half, season it with balsamic vinegar, salt and freshly ground pepper and add a little cold butter.

Serve with: pasta, rosemary potatoes, polenta.

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