- 1 rabbit, chopped into pieces
- freshly ground pepper
- 25g butter
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 twig of fresh sage
- 100ml white port wine
- 500ml chicken stock
- 2 pears
- 400ml soy cream (or whipping cream)
- 200g gorgonzola cheese
- 4 Little Gem lettuce hearts
Season the pieces of rabbit with freshly ground pepper and salt. Melt the butter and olive oil in the casserole and sauté the pieces of rabbit for around 10 minutes on all sides until golden brown.
Cut the garlic into slices and stir into the casserole together with the sage. Deglaze the casserole with the port wine and chicken stock. Simmer for 1 hour at low heat. Turn the pieces over now and then.
Meanwhile, peel the pears, remove the cores and cut them into wedges. Remove the rabbit pieces from the casserole and keep them warm. Bring the remaining gravy again to a boil. Add the soy cream and reduce the sauce a little.
Finely crumble the gorgonzola and mix into the sauce. Season with salt and freshly ground pepper. Now, add the pear wedges and return the warm rabbit pieces to the casseroles. Serve with lettuce hearts lightly steamed.