Cooking time:
1 h.

Bone the saddles and keep the fillets aside. Make a stock with the bones as follows: sauté with the chopped onion and carrot, add the red wine and bubble over a high heat, then add the herbs and 500 ml water. Reduce until the stock has thickened. Strain and reserve.

To make the sweet and sour onions, sauté the pickling onions in oil for a few minutes, season with salt and pepper, add the vinegar and then the sugar. Reduce the liquid until it has a sticky, caramel-like consistency.

For the rabbit fillets, season with salt and pepper and sauté in olive oil in a hot frying pan. When golden, remove the fillets and keep warm and make the sauce. Add the Yzaguirre Reserva red vermouth and olives to the pan and reduce the liquid by half. Add some of the rabbit stock and, while boiling, add the butter and remove any oil from the surface. The quince should be cut into fine sticks and served raw with the rabbit.

For 4 people:

12 saddles of rabbit
250 ml red wine
150 ml Yzaguirre Reserva red vermouth
200 g pickling onions
30 black olives, stoned
50 ml balsamic vinegar
1 small onion
50 g sugar
1 small carrot
50 g butter
1 sprig thyme and 1 bay leaf
Salt and pepper
1 fresh quince
Olive oil

Our brands