John Myers
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Saddle of Hare
The perfect saddle of hare recipe with a picture and simple step-by-step instructions.
A day before
- 1 The back of a hare spiked
- 500 ml Buttermilk
- Juniper berries
The following day
- Salt
- Pepper
- 250 ml Meat broth or game stock
- 8 Dried plums
- 6 Juniper berries
- 250 ml Red wine
- 2 Apples
- 1 tablespoon Wild cranberries
- 150 ml Cream
- 150 ml Food starch
A day before
- Place the washed saddle of hare with the juniper berries in the buttermilk overnight and refrigerate.
The following day
- Remove the saddle of the hare from the buttermilk, wash it off a little, pat dry and rub it with salt and pepper.
- Heat some clarified butter in a roaster and fry the saddle of hare all around.
- Now deglaze with the meat stock or game, add plums and juniper berries and cook for about 50-60 minutes at 180 ° C.
- Drizzle the roast on the back more often and gradually pour in the red wine.
- Wash the apples, cut them in half, remove the ken casing and put them on the back just before the end of the cooking time.
- At the end of the cooking time, carefully remove the apples and keep them warm.
- Remove the meat from the bones and cut into slices – keep warm.
- Drain the fried stock through a sieve, strain the cranberries with it.
- Pour in the cream and season the sauce with salt and pepper and finally thicken with a little mixed cornstarch
- Put the apple on a plate, add the cranberries, add the meat with a little sauce and enjoy with dumplings and red cabbage.
- Bon appetit; 🙂
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