Hare fillets with shallots-quince vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix croquette powder in 375 ml water and let it swell for about 10 minutes. Mix vinegar and 200 ml water. Peel the shallots. Wash, peel and quarter quinces, remove core. Cut quarters into slices and place in the vinegar water. Clean and wash broccoli and cut into florets. Form small balls from the croquette powder, turn them into the almond flakes and press them firmly. Heat the cooking fat to 180°C. Fry the potato balls in portions in hot fat for 2-3 minutes until golden brown. Keep warm in the oven. Steam broccoli in a little salt water for about 5 minutes. Caramelise sugar in a pan. Deglaze with vinegar water. Add shallots and quinces and simmer for 8-10 minutes. Stir from time to time. Heat the oil in a pan and fry the rabbit fillets for 4-5 minutes, turning. Season with salt and pepper, remove from the pan and wrap in foil. Add game stock, cream and gin. Bring green pepper to the boil. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt. Cut hare fillets diagonally into thin slices and arrange on plates with quince and shallot vegetables, broccoli and potato balls.

2. 2

   Both plates: Mercantile

3. 3

   Cutlery: Georg Jensen

4. 4

   Glass: Schott Zwiesel

5. 5

   Napkin ring: Mono

6. 6

   Spreader: Alessi

Nutrition Facts

KCAL
640 kcal

CARBS
60 g

FATS
21 g

PROTEINS
42 g