Saddle of Rabbit on Chanterelle-Leek Fondue with Pasta

The chefs the chefs at Weinhaus Neuner in Munich -- Andreas Feuerstein and Nino Esposito - have prepared one of their traditionial meals for us.

Ingredients:

4 pieces boned saddle of rabbit
10 sticks young leeks
250 g fresh chanterelle mushrooms
700 ml mushroom stock
200 g pasta strips
100 g whipped cream
100 g butter
small bunch of chives
small bunch parsley
100 ml prosecco
1 tablespoon cornstarch
200 ml red wine sauce

Preparation:

Season the saddle of rabbit, dust with flour and fry in oil over a
gentle heat, finish in the pan under the grill.
Fry the chanterelles in butter in a small pan, add the sliced leeks,
season and add the mushroom stock. Reduce the liquid by two-thirds, bind with cornstarch, add the butter and stir well. Finally, add the herbs, the prosecco and whipped cream. Bring to the
boil, taste and season if necessary, then add the pasta.

Put the chanterelle-leek mixture in a deep bowl, arrange the rabbit
pieces on top and serve with red wine sauce.