Fillets of rabbit with sherry-tomato sauce

As promised yesterday, I am here now with the first savoury meal of the new year. The Christmas menu should have contained 8 courses, but it got reduced to 6. The reason is simple: nobody could take one more bite after the main course, although the portions were really small. One of the courses supposed to be rabbit, but it had to stay in the freezer until now. The meat was marinated in fresh ginger, coriander seeds, lemon zest, thyme, allspice and cinnamon. The fillet was served among polenta and tomato sauce with sherry. In order to add something crunchy I made some deep fried sliced almonds flavoured with cayenne pepper.


Ingredients:
4 fillets of rabbit
1 teaspoon coriander seeds
2 allspice berries
1 piece of cinnamon
1 cm fresh ginger
2 twigs thyme
zest of a lemon
3 tablespoon olive oil
1 onion
1 clove garlic
70 ml sherry
200 ml chicken stock
250 g canned, chopped tomatoes
1 bay leaf
a splash of sherry vinegar
1 twig thyme
salt, pepper


Crush spices in a mortar, then add olive oil and marinate the fillets of the rabbit, and set aside for at least an hour. Season and fry it from both sides, then put it to the oven on 80°C for 5-7 minutes, depending on its sizes. For the sauce sautee chopped onion, garlic and bay leaf, allspice in the same frying pan where you fried the rabbit. Add sherry and reduce, then add canned tomaotes, stock and cook for about 20 minutes. Sieve and cook until it has reached the desired consistency. Season with sherry vinegar, thyme leaves, salt and pepper.