Summary

Ingredients

• 1 glass game stock
• 1 teaspoon mustard (Dijon)
• 2 tablespoon cranberries, compote
• 1 teaspoon lemon juice
• 250 ml sweet cream
• 1 tablespoon butter
• 1 tablespoon oil
• 2 fillet (s) (saddle hare fillets, about 15 g each)
• Salt and pepper, black
• 2 tablespoon brandy

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Instructions

1. Put the stock in a saucepan. Stir in mustard, cranberry compote and lemon juice with a whisk and reduce the mixture over high heat. Gradually pour in the sweet cream, cook while stirring until the liquid is creamy, cover and keep the sauce warm. Preheat the plate well.
2. Heat the butter and oil in a pan, fry the hare fillets all over over a high heat, season with salt and pepper and fry for another 6 minutes, until the fillets are just cooked through. Add the brandy and sauce to the pan and use it to loosen the roast set. Arrange the hare fillets with the sauce on the preheated plates.
3. Bread dumplings go well with it.
4. Tip: You can also prepare venison fillets, venison medallions and wild duck breast in this way.