Rabbit and Wild Hare in Brick Dough on Leaf Salads

Remove tendons from rabbit and wild hare fillets and marinate with salt, pepper, chopped thyme and rosemary for 2 hours. Then sear in sunflower oil and put in a cold place. Finely dice (brunoise) the cleaned vegetables and fry them in another pan until crisp. Pour in cream and boil down to a creamy consistency. Remove the brick dough from the package one by one, as it dries out very quickly, spread with the vegetable mixture and place the fillets on top. Brush with egg white and roll up into a package. Fry the packets in 160 °C hot peanut oil and keep warm. Arrange various leaf salads with raspberry-walnut oil dressing on a large plate. Cut fillets diagonally in half lengthwise and place on top of the leaf salads. For the port wine cranberries, boil down the sugar with port wine, add the cranberries and briefly strain. Serve the port wine cranberries separately.

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