Saddle of hare in gin cream sauce with chanterelles and

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Remove the large outer leaves of the savoy cabbage. Cut out the cabbage stalk in a wedge shape. Cut the cabbage into narrow strips. Peel and finely chop the onions. Heat the fat in a large pot.

2. 2

   Fry half of the onion cubes in it until golden brown. Add the cabbage. Fry for about 5 minutes. Season with salt and deglaze with 1/8 litre water. Bring to the boil briefly, remove and drain on a sieve.

3. 3

   Whisk eggs and 75 g whipped cream. Puree the savoy cabbage with the cutting stick of the hand mixer. Whisk the eggs and the mashed savoy cabbage. Season to taste with salt and pepper. Grease 4 small ovenproof moulds (approx. 100 ml each).

4. 4

   Fill with savoy cabbage mixture. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) in the fat pan in a water bath for approx. 45 minutes. In the meantime, clean and wash the mushrooms. Cut larger mushrooms in half or even smaller.

5. 5

   Wash saddle of hare fillets and dab dry with kitchen paper. Rub with salt and pepper. Heat clarified butter in a pan. Brown the fillets in it all around. Then continue to fry for about 10 minutes at low to medium heat.

6. 6

   Turn and remove from time to time. Add the rest of the onion cubes and the mushrooms and fry. Season with salt and pepper. Deglaze with remaining whipped cream. Add juniper berries. Let the sauce boil down a bit.

7. 7

   Bind with sauce thickener. Season with salt, pepper and gin. Add the saddle of hare again. Leave everything together for another 5 minutes. Take the meat out and cut into slices. Turn the savoy cabbage timbales out of the ramekins.

8. 8

   Arrange everything and garnish with parsley leaves.