John Myers
Contents
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Ingredients
*** FOR THE HARE FILETS ***
- 3 Hare fillet
- Thyme
- Rosemary
- Salt pepper
- 2 tbsp Sherry dry
- 2 tbsp Calvados
- Some apple juice
- Butaris (clarified butter)
*** For the apple and potato gratin with sheep cheese ***
- 400 g Waxy potatoes
- 200 g Apple
- 1 sprig Thyme
- 1 sprig Oregano
- 1 tbsp Butter
- 150 ml Milk
- 100 g Whipped cream
- 100 ml Creme fraiche Cheese
- Salt pepper
- 100 g Feta
Instructions
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.
Nutrition
Serving: 100gCalories: 203kcalCarbohydrates: 3gProtein: 2.1gFat: 14.2g
