Saddle of hare fillet

Saddle of hare fillet is a meat dish that’s great for special occasions such as Thanksgiving, Christmas and New Year. Combine with a wild mushroom sauce and a Romanesco mound, which can be adapted for people with chewing and swallowing problems by blending the vegetables

Ingredients

  • 4 saddle of hare fillets
  • 600g peeled potatoes
  • 600g Romanesco cauliflower or broccoli
  • 100g mix green garden herbs
  • 150g farm butter
  • black pepper

Sauce

  • 300g game fond, ready-made
  • 200g chopped mirepoix vegetable mix
  • 250ml red wine
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 1 tbsp red fruit jam
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 stock cube
  • cornflower or binding agent
  • 400g mix of mushrooms
  • 1 tbsp finely chopped shallots

 Preparation

1. Chop the peeled potatoes and Romanesco cabbage.

2. Dice the peeled shallots or onions.

3. Pat dry the saddle of hare fillet with kitchen tissue, season with finely ground pepper, salt and a thin layer of mustard.