Fillets Of Hare With Peppered Cherries Recipe


MethodMain Ingredient


 Hare backs4 Pound (2 Large, 2 Pound Each)
 Clarified butter2 1⁄2 Tablespoon
 Salt2 Pinch
 Freshly ground black pepper1 Pinch (Generous)
 Pitted morello cherries1 1⁄2 Pound (1 Jar)
 Butter2 Tablespoon
 Sugar2 Tablespoon
 Kirsch1 Ounce (Cherry Liqueur)
 Pickled green peppercorns2 Teaspoon
 Cardamom1 Pinch
 Creme fraiche1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4055 Calories from Fat 1679

% Daily Value*

Total Fat 188 g289.1%

Saturated Fat 51.1 g255.7%

Trans Fat 0 g

Cholesterol 1636.3 mg

Sodium 1472.8 mg61.4%

Total Carbohydrates 137 g45.6%

Dietary Fiber 3.4 g13.7%

Sugars 102 g

Protein 415 g830.9%

Vitamin A 15.9% Vitamin C 5.3%

Calcium 23.3% Iron 324.7%

*Based on a 2000 Calorie diet


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.