Saltimbocca of saddle of hare fillet on fried potatoes

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 1 onion(s), chopped
• salt and pepper
• Paprika powder
• Caraway seeds
• 1 shot of white wine
• 1 tbsp sour cream
• 600 g fillet(s) of hare saddle
• 6 slices of ham (Serrano)
• 12 sage leaves, fresh or shredded
• 2 tbsp butter
• Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes, boil them until al dente, and then slice them. Wash the meat and pat dry. Cut the hare fillets into equal-sized pieces (about 5 cm). Garnish with sage leaves. Halve the ham slices, place them flat on the pieces of meat, and secure each one with a toothpick. Preheat the oven to 100°C. Brown the fillets on the side without the ham in 1 tablespoon of butter. Turn briefly, brown the ham side briefly, and season with salt and pepper while roasting. Remove the meat from the pan, place it in a lightly buttered baking dish, this time with the ham facing up, and place it in the oven at 100°C for 20-25 minutes, or less time to taste. Deglaze the pan with a generous amount of white wine, bring to a boil, reduce to taste, thicken with 1 tablespoon of cold butter, and keep warm. While the fillet pieces are maturing in the oven, fry the potatoes and chopped onion in a pan with pepper, salt, paprika, and caraway seeds. Arrange the fried potatoes and fillets on a plate, drizzle with the sauce (sorry, there won’t be much) and serve.