Saddle Of Hare Fillet in Juniper Gin Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fillet (s) from the saddle hare (approx. 130-10g each)
- 50 g bacon, diced
- 6 juniper berries
- 4 sprigs thyme
- 0.25 liter ¼ cream
- 10 g butter, for fryin
- 1 tablespoon oil
- liter ⅛ game stock
- 1 tablespoon tomato paste
- 2 tablespoon gin
- 1 pinch (s) sugar
- 1 salt and pepper
Print Recipe
Pin Recipe Instructions
- Mash the juniper berries well in a mortar. Pluck the thyme from the stems.
- Rinse and pat dry the rabbit fillets, season with salt and pepper. Heat the oil and butter in a pan and fry the fillets for about 3 minutes on both sides. Remove the fillets and cover and keep warm in the oven.
- Deglaze the roasted ingredients in the pan with the stock.
- Then add bacon, tomato paste, juniper berries and thyme and cook vigorously for approx. 4-5 minutes. Add the gin and cream and then let it simmer for another 6-7 minutes. Season to taste with pepper, salt and sugar.
- Slice the fillets and serve on the saucepan.
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