Puff pastry pie with hare ragout
easy
30 mins
30 mins
Ingredients
- 4 little queen pies
- 1 glass (212 ml; separation weight 115 g) Chanterelles
- 1 small onion
- 2 Saddle of hare fillets (approx. 150 g each)
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Juniper berries
- 1 glass (400 ml) Game fund
- 4 TABLESPOONS Whipped cream
- 1 TEASPOON pickled green
- 7-10 Tbsp Pepper
- 4 Spring onions
- 125 g cherry tomatoes
- 3 TABLESPOONS dark sauce thickener
Directions
- 1
Bake the pies in a preheated oven (electric oven: 175 °C/ gas: level 2) for 10-12 minutes. Drain the chanterelles. Peel and chop the onion. Wash the meat, dab dry and chop.
- 2
Fry in hot clarified butter until brown. Season with salt, pepper and crushed juniper berries. Add onion, mushrooms and green pepper and fry. Deglaze with stock and cream. Cover and stew for about 8 minutes.
- 3
Clean and wash the spring onions and cut a light piece of each spring onion several times at one end and pull apart a little. Wash and quarter the tomatoes. Remove the seeds from 1 tomato and cut into strips.
- 4
Stir the sauce thickener into the ragout, add the tomato quarters and bring to the boil again. Season to taste with salt and pepper. Fill the ragout into the pies. Garnish with spring onions, tomato strips and chicory.
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