Rabbit filets with celery and mashed potatoes

Name: Rabbit filets with celery and mashed potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Potatoes; 600 g Celeriac; 7-10 Tbsp Salt; 4 (à 100 g) Saddle of hare fillets; 4 discs Bacon; 1 TABLESPOON Oil; 2 Branches of rosemary; 1 glass (212 ml; separation weight: 80 g) Cranberries, in syrup; 7-10 Tbsp black pepper; 1 glass (400 ml) Game fund; 250 ml low-fat milk; 25 g Butter or margarine; 7-10 Tbsp grated nutmeg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Potatoes
600 g Celeriac
7-10 Tbsp Salt
4 (à 100 g) Saddle of hare fillets
4 discs Bacon
1 TABLESPOON Oil
2 Branches of rosemary
1 glass (212 ml; separation weight: 80 g) Cranberries, in syrup
7-10 Tbsp black pepper
1 glass (400 ml) Game fund
250 ml low-fat milk
25 g Butter or margarine
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and chop the potatoes and celery. Cook in boiling salted water for about 20 minutes. Wash the fillets, dab dry. Wrap 1 slice of bacon around each fillet.
2
Heat the oil in a pan and fry the fillets all around. Fry over a low to medium heat for 8-10 minutes, turning over. Wash the rosemary, dab dry and chop coarsely. Drain the cranberries, collecting the juice.
3
Remove the hare fillets from the pan, season with salt and pepper and keep warm. Roast the rosemary briefly in hot frying fat. Deglaze with stock and approx. 50 ml collected cranberry juice. Let it boil down a little over high heat.
4
Drain the potato-celery mixture and let it steam off briefly. Heat the milk and fat, finely mash the potato mixture and add the milk and fat mixture. Season to taste with salt and nutmeg. Add cranberries to the sauce, season with salt and pepper.
5
Serve the hare fillets with jus and puree. Salad tastes good with it.