Fried rabbit with creamy mushroom sauce

Serves 2

2 rabbit saddles
2 tbl spn flour
Salt
Pepper
Paprika
50 ml cream
25 ml red wine
Some mushrooms
2 tbl spn fat (eg lard, butter, pork fat, duck fat, olive oil)

The extra bits in the pan are pork fat - rendering to provide the fat.

Mix flour, salt, pepper and paprika
Heat the oil on high in a frying pan
Coat the rabbit with the flour mixture and put in the hot oil.
Reduce the temperature and continue to fry until the meat is cooked through (check with a meat thermometer that it is at least 65°C in the middle)
Place the meat on warm plates. Turn the temperature up to max. Add the mushrooms to the pan and stir around briefly. Add the cream and wine and boil vigorously until the mixture has reduced to a creamy sauce.
Pour over the rabbit and serve with new potatoes and veg, or just on its own as a starter.

The photo of the finished product didn't come out very well. But it is tasty I promise.