Rabbit with Onion Sauce and Potato Tomato Pockets

Rabbit with onion sauce:

Season the rabbit with salt and gently fry in the oil-butter mixture with shallots and finish roasting in the oven at 120 °C. Slightly degrease the gravy, extinguish with balsamic vinegar and pour in jus, reduce briefly and thicken as desired. (Only a small mass is needed.) Sauté the onions in half of the butter until translucent, then add white wine and cook until soft. Melt the second part of the butter, add the flour, toast briefly, pour in the milk and cream and let it bubble up while stirring continuously. Stir in onions and season.

Erdäpfeltascherln:

Remove the peel from the potatoes while hot and press and knead into a dough with the remaining ingredients.

To serve: finely dice chopped shallots, black olives and dried tomatoes and sauté in olive oil. Remove the skin from the tomatoes, remove the seeds and cut into small cubes. Sauté the shallots and garlic in olive oil, add the tomatoes and cook until all the liquid has evaporated.

Roll out the dough, cut out circles of about 7 cm, brush the edge with beaten egg, put the filling on it and fold it. Make in salted water.

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