Rabbit filet with croquettes

Name: Rabbit filet with croquettes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 packs (à 300 g) frozen saddle of hare fillets (or 600 g fresh); 7-10 Tbsp Pepper; 8 discs Bacon; 750 g Brussels sprouts; 1 package (600 g) frozen "croquette feast"; 2 TABLESPOONS Oil; 1 jar(s) (425 ml; separation weight: 230 g) Chanterelles; 1 Onion; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1/8 l clear broth (instant); 100 ml Red wine; 100 g Whipped cream; 2 TABLESPOONS dark sauce thickener; 8 Apricot halves (from the can); 4 TABLESPOONS Cranberries; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 packs (à 300 g) frozen saddle of hare fillets (or 600 g fresh)
7-10 Tbsp Pepper
8 discs Bacon
750 g Brussels sprouts
1 package (600 g) frozen "croquette feast"
2 TABLESPOONS Oil
1 jar(s) (425 ml; separation weight: 230 g) Chanterelles
1 Onion
20 g Butter or margarine
7-10 Tbsp grated nutmeg
1/8 l clear broth (instant)
100 ml Red wine
100 g Whipped cream
2 TABLESPOONS dark sauce thickener
8 Apricot halves (from the can)
4 TABLESPOONS Cranberries
7-10 Tbsp Parsley

Directions

1
Season the hare fillets with pepper and wrap with bacon. Clean and wash the Brussels sprouts and cook in boiling salted water for 15 minutes. Put croquettes on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
2
Heat the oil in a frying pan and fry the rabbit fillets in it for 8-10 minutes at medium heat. Turn from time to time. Drain the chanterelles. Peel and finely dice the onions. Drain the Brussels sprouts in a sieve.
3
Heat the fat in a saucepan. Brown the onions and mushrooms in it. Add the Brussels sprouts and toss in. Season with nutmeg. Remove meat and keep warm. Add stock, wine and cream and bring to the boil.
4
Stir in the sauce thickener, bring to the boil again. Season to taste with salt and pepper. Drain the apricots and fill with cranberries. Cut open the hare fillets and arrange them on a plate with the Brussels sprouts, apricot halves and croquettes.
5
Garnish with parsley. Sauce extra rich.