on lentils with apple puree 

Serves 4-6 persons:

Lentils: 

250 g brown lentils
2 tablespoons butter
1 onion, chopped into 5 mm pieces
2 carrots, pealed and diced into 5 mm pieces
100 g celery, pealed and diced into 5 mm pieces
100 g young leek, diced into 1cm pieces
  
approx. 2 l beef bouillon without salt
200 ml white wine
50 ml raspberry syrup

Spices:

bay leaf, salt, pepper, medium hot mustard, balsamic vinegar

To bind the sauce: 

1 teaspoon potato starch

Rabbit:

4 pieces of rabbit fillet – saddle without skin
8 very thin slices of Parma ham
8 sage leaves
salt, pepper
1 tablespoon of olive oil and butter for each fillet

Apple puree: 

500 g peeled and diced potatoes
2 peeled seeded apples cut into quarters
approx.150 ml milk
2 tablespoons butter
1 splash of Calvados
1 tablespoon sugar
nutmeg

Directions:

Submerge the lentils in water over night. Pour the broth into a pan and add the lentils. Boil until they are soft (they should not be too soft). Drain in a colander and collect the broth.

Lentils:

Heat butter in a pan and sauté the copped onions, bacon, carots and celery.
Add the bay leaf, white wine, raspberry sirup and lentil broth. Cook for about 15 minutes. Add lentils and leek. Dilute with the lentil broth if necessary.

Season to taste with balsamic vinegar, mustard, salt and pepper.
If you want to thicken the sauce, mix potatoe starch with a little bit of water and whisk it into the sauce.

Rabbit fillet:

Lightly season the fillets. Cover each fillet with 2 slices of Parma ham and 2 sage leafs and roll them into roulades. Heat the olive oil in a skillet and fry the fillets over a low heat on all sides.

Apple pureé:

Place potatoes in a saucepan, just cover with water, add salt and bring to boil. Cook until they are done. Drain the water (a little bit of water can remain). Add milk and butter and heat. Mash with a potatoe ricer. Season to taste with nutmeg and a pinch of salt.

Cut the apples into quarters, don't peel them. Pour butter, sugar and Calvados into a pan and gently simmer the apples. Mix with potato mash.

Finishing and serving:

Arrange the rabbit fillets on the lentils and the apple mash.

It sounds like a lot of work but it is worth it.