Eat in a restaurant with a long history!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 leeks250 g fresh chanterelle mushrooms700 ml mushroom stock200 g pasta strips100 g whipped cream100 g buttersmall bunch of chivessmall bunch parsley100 ml prosecco1 tablespoon cornstarch200 ml red wine saucePreparation: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.