Ingredients
- 4 x 160 g saddle of hare fillets,
- 100 g Ardo diced onions 6x6,
- 300 g Ardo forest mushroom mix,
- 100 g Ardo chestnuts,
- 500 g Ardo red cabbage with apple,
- 500 g pommes Duchesse potatoes,
- 50 ml cream,
- 50 g sour cream,
- 50 g clarified butter,
- 50 ml red wine,
- 50 ml game stock,
- herbs for game,
- salt, pepper,
- thickening for game sauce,
- 4-5 juniper berries,
- 1 tablespoon sugar
Allergens
Egg
Gluten
Lactose
Sulphite
Preparation
- Season the saddle of hare fillets and sear them on both sides for about 1 minute in a little clarified butter. Take them out of the pan and place in a heated oven.
- Sauté the onions in the pan. Add the mushrooms and leave to simmer for a short time. Sprinkle everything with the red wine and game stock.
- Add the cream, sour cream and juniper berries.
- Season to taste and thicken the sauce.
- Caramelise the chestnuts in another pan with the remainder of the clarified butter and sugar.
- Meanwhile, heat up the A Table red cabbage with apple and the pommes Duchesse potatoes, following the times stated on the pack.
- Cut open the saddle of hare fillets and lay them on top of the sauce on the plate.
- Garnish with the side-dishes.
Ardo products used in this recipe
