Fillets Of Hare With Peppered Cherries Recipe
Ingredients
| 2 large backs of hare (2 lbs. each) | ||
| Clarified butter | 2 1/2 Tablespoon | |
| Salt | 2 Pinch | |
| Generous pinch freshly ground black pepper | ||
| 1 jar (1 1/2 lbs.) pitted morello cherries | ||
| Butter | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 1/2-1 jigger Kirsch (cherry liqueur) | ||
| 2 tsp. pickled green peppercorns | ||
| Pinch of cardamom | ||
| 1 1/2 cups creme fralche | ||
Directions
Loosen the back cords and the fillets from the back bone of the hares.
Heat the clarified butter in a pan.
Brown the meat, deglaze the pan with a little water, add salt and pepper and cook 15 minutes.
Drain the cherries.
Heat the butter in a pan.
Caramelize the sugar and pour in the Kirsch.
Add the cherries.
Stir in the green peppercorns.
Season with the cardamom and heat briefly.
Remove the fillets from the pan and keep warm.
Stir the creme fraiche into the pan and simmer a short time.
Pour the sauce over the meat.
Add the cherries.
Potato pancakes complement this dish well.
Heat the clarified butter in a pan.
Brown the meat, deglaze the pan with a little water, add salt and pepper and cook 15 minutes.
Drain the cherries.
Heat the butter in a pan.
Caramelize the sugar and pour in the Kirsch.
Add the cherries.
Stir in the green peppercorns.
Season with the cardamom and heat briefly.
Remove the fillets from the pan and keep warm.
Stir the creme fraiche into the pan and simmer a short time.
Pour the sauce over the meat.
Add the cherries.
Potato pancakes complement this dish well.
Chef
