Fillet of Rabbit in Cognac Sauce

Preparation

1. Preheat an oven auf 140 °F (conventional oven).
2. Season the fillets with salt and pepper and fry in the hot butter/oil mixture. Remove the meat from the pan, wrap in tin foil and place in the warm oven to keep warm.
3. Fry the shallots in the meat juice. Douse with white wine, cognac and vegetable stock and reduce.
4. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
5. Season the sauce with salt and pepper ans serve with the rabbit fillet.