euromaxx a la carte | Filet of rabbit with prunes rolled in pasta with balsamic sauce

17 years ago three-star chef Heinz Winkler realized his dream of having his own restaurant. The "Residenz Winkler" is located in Aschau between Salzburg and Munich.

The light, delicate meat of the rabbit requires especially careful treatment to prevent it from drying out and tasting bland or sinewy. The two best ways to prepare it are to steam it or to bake it with the oven door open.
Ingredients:
2 saddles of rabbit
12 prunes
Pasta dough:
250g flour
50g coarse durum wheat seminola
3 eggs
20ml olive oil
10g salt
Meat Spread:
100g poultry, veal or rabbit
1 egg
120g creme double
salt, pepper, nutmeg
Sauce:
4cl madeira wine
0.1l muscatel wine
0.15l poultry stock
60g butter
2cl balsamico
1tbs cinammon
Preparation:
Debone the rabbit filets, clean carefully and salt. Pit the prunes. Mix the pasta ingredients and knead the dough until it is completely smooth. Form into a ball and seal it in plastic wrap. Refrigerate the dough for about an hour. Then roll it out and cut it into 16-cm squares. Boil them in salt water and briefly cool with ice water. Place the dough sheets on a well-oiled baking tray. Cover with plastic wrap again.
Dice the poultry, veal or rabbit for the spread. Salt lightly and shred in a blender. Add the egg and gradually work in the creme double. Season the spread with salt, pepper, and nutmeg. It should have a firm consistency, because the prunes will add moisture.
Balsamic sauce:
Bring the madeira and muscatel to a boil briefly. At the poultry stock and reduce heat by half. Season with balsamic and cinammon and bind with cold butter.
Finishing:
Brush a dough leaf with a thin layer of the spread and place the filets and pitted prunes on top and roll up the dough leaf. Wrap in plastic wrap and cook at a medium heat in a steamer.
Tip: Cooking times for rabbit are surprisingly short.
Steaming deboned saddle takes only 4 to 5 minutes. If banked in an oven at 180-190°, it takes 5-6 minutes.

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