John Myers
Contents
show
Hare Fillet on Apple, Potato and Sheep Cheese Gratin, Next to Chanterelles
The perfect hare fillet on apple, potato and sheep cheese gratin, next to chanterelles recipe with a picture and simple step-by-step instructions.
*** FOR THE HARE FILETS ***
- 3 piece Hare fillet
- Thyme
- Rosemary
- Salt pepper
- 2 tbsp Sherry dry
- 2 tbsp Calvados
- Some apple juice
- Butaris for roasting
*** For the apple and potato gratin with sheep cheese ***
- 400 gr Waxy potatoes
- 200 gr Apple
- 1 branch Thyme
- 1 branch Oregano
- 1 tbsp Butter
- 150 ml Milk
- 100 gr Whipped cream
- 100 ml Creme fraiche Cheese
- Salt pepper
- 100 gr Feta
FOR THE RABBIT FILLETS
- Clean the hare fillet, rinse well, season with salt, pepper and rub with rosemary and thyme. Heat some Butaris in a pan, fry the fillets briefly on both sides, preheat the oven to 80 degrees and leave the fillets there for about 15-20 minutes (depending on size)
- At the end of the cooking time, take the fillets out of the pan and keep them warm in aluminum foil. Now boil the gravy with sherry, calvados and a little apple juice and let it reduce a little. Possibly season with salt and pepper.
FOR THE GRATIN
- Preheat the oven to 160 degrees circulating air. Peel and wash the potatoes and cut into approx. 5 mm thin slices. Wash and core the apples and cut the potatoes into 5 mm thin slices. Peel off the thyme and oregano leaves.
- Grease a gratin dish with butter, distribute the potatoes and apples alternately in the form of a fan. Bring the milk, cream and créme fraiche as well as herbs to the boil in a saucepan. Salt and pepper the mixture and pour over the potatoes, crumble the sheep’s cheese over it.
- Bake the gratin in the preheated oven on the middle rack for about 45 minutes. Remove from the oven and serve with the side dishes.
Facebook Comments