This will fill you up!

The chefs at Weinhaus Neuner -- Andreas Feuerstein and Nino Esposito (in picture) have been running this famous old restaurant for 10 years. And meals have already been served here 500 years ago with the establishment still displaying the original arches and vaults.

Saddle of Rabbit on Chanterelle-Leek Fondue with Pasta

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.