Saddle of hare fillet on carrot and sugar snap pea straw

Ingredients for 2 servings:

• 2 wild hare backs, boned
• 2 sprigs rosemary
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 large carrot(s)
• 1 pepper, red
• 200 g sugar snap peas
• 1 tbsp butter
• salt and pepper
• nutmeg
• 150 ml red wine, dry
• 50 ml port wine
• 200 ml Game stock
• 1 sprig(s) rosemary
• 1 tsp jelly (blackcurrant), black
• 1 tsp mustard, medium
• ½ tsp Balsamic vinegar (Crema di Balsamic vinegar)
• salt and pepper
• 40 g butter, ice-cold pieces

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Take the meat out of the fridge about an hour before cooking and let it come to room temperature, otherwise the core of the meat won’t heat up properly during the short cooking time. For the sauce, reduce the red wine and port wine by half, add the game stock and rosemary sprig, and reduce the liquid again by half. Remove the rosemary sprig and season the sauce with jelly, mustard, balsamic vinegar, salt, and pepper. Stir in pieces of butter to thicken the sauce. It shouldn’t boil over. Note: I use homemade game stock from the freezer, which is already considerably reduced. This results in a very creamy sauce. If using game stock from a jar, you may need to reduce it further or stir in more pieces of butter to thicken it. In the meantime, peel the carrot with a vegetable peeler, halve it crosswise, and grate it lengthwise. Cut the pepper open lengthwise, removing the membranes and seeds with the back of a knife. Finely dice the pepper. Blanch both vegetables for 1 minute in boiling water, then rinse thoroughly with ice-cold water and drain well. Blanch the snow peas for 1 minute as above and dry with kitchen paper. Then cut them lengthwise into fine strips. Melt the butter in a pan or saucepan and toss the vegetables over low to medium heat, seasoning with salt, pepper, and a little nutmeg. Heat the olive oil in a pan and season with rosemary sprigs and garlic. Season the fillets with salt and pepper and sear for 1.5-2 minutes on each side. Remove the pan from the heat, tilt the lid, and let the meat rest for about 10 minutes to allow the meat fibers to relax. To serve, place the vegetables in the center of the plate, slice the meat diagonally, and arrange it on top in a fan shape. Pour the sauce around the dish. Add other side dishes as desired. I used quinoa cooked in broth here.