Rabbit with sage sauce and grapes

Name: rabbit with sage sauce and grapes
Cook time: 25 min
Total time: 100 min
Yield: 4
Ingredients: 4 rabbit bolt; 50 g unsalted butter or margarine; 1 onion; 2 toe garlic; 150 g smoked bacon cubes; 150 ml dry white wine; 190 ml wild fond; 5 leaf sage

A tasty recipe. The main course contains the following ingredients: meat, onion and garlic.

Ingredients

Directions

Sprinkle the rabbit bolts with pepper and salt. Heat the butter in a frying pan and bake the bolts around brown. Take out of the pan.
Chop the onion and finely chop the garlic. Stir-fry the bacon, onion and garlic for 3 minutes in the remaining shortening.
Add the wine, fondue and sage and bring to the boil.
Lower the heat, put the bolts back in the pan and simmer for about 1 hour and 15 minutes with the lid on the pan.
Preheat the oven to 175 ° C if necessary. Place the bolts in a warm dish in the oven or keep warm under aluminum foil.
Allow the cooking liquid to reduce by half on high heat. Mix in the crème fraîche and grapes and warm for another 2 minutes.
Season the sauce with pepper and salt and pour over the rabbit bolts or serve separately.