Saddle of Hare Fillet with Red Wine Reduction, Two Kinds of Potatoes and Green Beans

Saddle of hare fillet

1. First “clean” the fillet piece and put it to one side!
2. The saddle of hare fillet must be fried “a la minute”! Place the rosemary sprigs and clove of garlic in the pan to “flavor”. For the “medium” cooking point, the core temperature must be 60 – 63 degrees. It is best to use a meat thermometer. Serve on preheated plates!

Red wine reduction

1. Sweat the finely chopped onion in the butter until colorless. Add sugar and schnapps and caramelize until golden brown. Deglaze with the port wine.
2. Add the cranberry compote and sour cherry jams and fill up with half of the red wine. Reduce to about half over medium heat.
3. Finely puree with the hand blender. Top up with the rest of the red wine, stir in tomato paste, add parsley, rosemary, garlic, chilli and pepper and reduce again over low heat. Add the leaked gravy, depending on the type of meat and roast, spoon by spoon.
4. Once the desired consistency has been reached, the reduction is poured through a fine sieve. Season to taste with salt and the Baharat spice mixture.
5. Now bind the sauce with the remaining butter. To do this, gradually fold in the butter in small pieces. If necessary, season with a pinch of sea salt. Don’t cook the sauce anymore, the fat in the butter separates easily and then unfortunately floats on the sauce.

Potato gratin

1. Peel the potatoes and cut into thin slices. Mix the milk and cream, add the clove of garlic (whole) and sprigs of rosemary (whole). Season with salt and pepper. Bring the potato slices to the boil gently in the liquid. Then simmer for about 10 minutes, stirring frequently. Remove the garlic and rosemary again!
2. Spread butter on a baking dish, pour in the potato mixture (if possible fan out nicely), sprinkle with cheese and bake in a preheated oven at 220 degrees for 20-25 minutes until golden brown.

Duchess potatoes

1. Cook the potatoes in salted water for about 20 minutes. Drain and allow to evaporate a little. Now press the potatoes through a potato press. Mix this mixture well with the butter, an egg yolk and fresh nutmeg while it is slightly warm.
2. Put everything in a piping bag and press rosettes with the large star-shaped opening onto a baking sheet lined with baking paper. Mix the second egg yolk with a little water and brush each potato rosette with it.
3. Preheat the oven to 200 degrees and bake the potato rosettes for about 10 – 12 minutes until golden brown.

Green beans wrapped in bacon

1. Wash and clean the beans and, if necessary, unthread, do not break. Bring salted water with the peppercorns to a boil in a saucepan about two fingers high. Put in the beans and cook on a mild heat for 15-20 minutes.
2. Take the beans out of the brew and rinse with cold water, sift through the brew and store. Chop the shallots and parsley and sweat in hot butter until translucent. Toss the drained beans in it.
3. Slightly leave the bacon slices in a pan, do not allow them to harden, allow them to drain on a kitchen towel.
4. Lay out the slices of bacon and wrap an eighth of the beans in each and secure the bacon with a toothpick. Briefly heat the packets in the pan and serve very hot.