Saddle Of Hare Fillet on Braised Carrots with Croquettes from Oven
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 rabbit (s) - back
- 1 bunch carrots
- 2 pear (s)
- possibly sauce powder (gravy)
- some spice mixture (wild spice)
- 400 g croquettes, mixed (frozen)
- some sea salt
- some paprika powder, noble sweet
- some nutmeg
- 2 teaspoons oil (peanut oil)
- some maple syrup
- some water
Print Recipe
Pin Recipe Instructions
- Clean the carrots and peel them with a peeler. Put on a saucepan with some chicken stock and cook the carrots in it. Drizzle the cooked carrots with a little maple syrup and keep warm.
- Separate the fillets from the back of the hare, dust with the wild herbs and turn in peanut oil. Sear them briefly on all sides in a hot, coated pan and keep them warm as well.
- For the sauce, deglaze the juices in the pan with a little water. Boil the leftovers chopped into pieces from the back in the pan and then remove them again. Peel the pears, dice them finely and add them to the sauce. If necessary thicken with a little sauce powder.
- Spread the croquettes on a baking sheet lined with baking paper. Bake for about 25 minutes in the preheated oven at 200 ° C on the middle rack until golden yellow. Turn the croquettes halfway through the baking time. Finally, season with sea salt, paprika powder and nutmeg.
- Arrange and serve everything neatly on portion plates.
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