Saddle Of Hare Fillet on Carrot and Sugar Snap Straw

Summary

Ingredients

• 2 saddle wild hare, triggered
• 2 sprigs rosemary
• 2 clove (s) garlic, pressed on
• 2 tablespoon olive oil
• 1 large carrot
• 1 red pepper
• 200 g suar snap peas
• 1 tablespoon butter
• salt and pepper
• nutmeg

For the sauce:

• 150 ml red wine, dry
• 50 ml port wine
• 200 ml game stock
• 1 sprig rosemary
• 1 teaspoon jelly (currant), black
• 1 teaspoon mustard, medium
• 0.5 teaspoon ½ balsamic vinegar (crema di balsamic vinegar)
• salt and pepper
• 40 g butter, ice-cold pieces

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Instructions

1. Take the meat out of the refrigerator about an hour before preparation and let it reach room temperature, otherwise the meat core would not get really hot during the short roasting time.
2. For the sauce, reduce the red and port wine by half, add the game stock and rosemary sprig and reduce the liquid by half again. Remove the sprig of rosemary and season the sauce with jelly, mustard, balsamic vinegar, salt and pepper. Stir in bits of butter and use them to thicken the sauce. She is no longer allowed to cook.
3. Note: I use self-made game stock from the freezer, which has already been greatly reduced. This results in a very creamy sauce. In the case of game stock from the jar, you may have to reduce more or stir in more pieces of butter to bind.
4. In the meantime, peel the carrot with the peeler, cut in half crosswise and slide lengthways through a Julienne grater. Cut the peppers lengthways, remove the partitions and seeds with the back of a knife. Finely dice the pod. Blanch both vegetables for 1 minute in boiling water, rinse ice cold and drain well.
5. Blanch the snow peas for 1 minute as above and dry them with kitchen paper. Then cut lengthways into fine strips.
6. Melt the butter in a pan or saucepan, toss the vegetables in it over a low to medium temperature and season with salt, pepper and a little nutmeg.
7. Heat olive oil in a pan and flavor with rosemary sprigs and garlic. Season back fillets with salt and pepper and fry on both sides for 1.5-2 minutes. Take the pan off the stove, put the lid on at an angle and let the meat rest for about 10 minutes so that the meat fibers can relax.
8. To serve, place the vegetables in the middle of the plate, cut the meat diagonally and place in a fan shape. Spread the sauce around the dish.
9. Other side dishes as desired. I used quinoa cooked in broth here.