Filet of Wild Hare Saddle in Juniper Breading on Elderberry …

Remove the saddle of hare, cleanly parry the fillets. Bones, as well as steps for the sauce, set aside.

Fry the bones in hot oil and brown with onion, add vegetable cubes and paradeis pulp and continue to roast. gradually add red wine, when the wine has reduced, fill up with beef stock and simmer gently for about 1 1/2 hours. Add spices (peppercorns, thyme, juniper, bay leaf) and continue to simmer gently. Strain the sauce and continue cooking. Mix mustard, cranberries and a little potato starch with red wine until smooth and thicken the sauce with it. Boil well and strain.

Season with elderberry compote and port wine.

Breading:

Mix all ingredients together. Season the hare fillets with salt and pepper and coat with the breadcrumbs like a cutlet. Fry in not too hot clarified butter until golden brown. The meat must still be nice and pink inside.

Rest briefly, cut up and arrange on the Brussels sprouts. Baste with the sauce.

Brussels sprouts:

Pick off leaves one at a time and blanch in boiling hot salted water for 1 minute. Quench in iced water.

Fry approx. 1 tbsp. finest bacon cubes until crispy, mix with fresh butter and warm the Brussels sprouts in it.

Duchess potatoes Make the potatoes and press them through a press, stir with butter and egg yolk on a low flame like a choux pastry until a nice binding, season with salt and nutmeg. Add a little potato starch if necessary. Me

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