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CarrieL
Fast hares
Hare fillet with a sauce of red wine, pancetta, winter carrot and gingerbread.
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Ingredients
Directions
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Cut the carrots, cut into small cubes and cut the shallots. Slice the pancetta.
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Heat the butter in a skillet or frying pan and fry the shallots, carrot and pancetta for 5 minutes on medium heat.
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Add the red wine, wildfest, half of the thyme and the laurel on high heat.
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Bring to the boil and reduce to half in 10 minutes on high heat. Remove from the heat and strain the sauce. Make sure you have 350 ml left (for 4 people).
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Cut the crust from the gingerbread and cut the cake into pieces that are as small as possible.
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Dab the meat dry with kitchen paper and sprinkle with salt and pepper.
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Heat the butter in a frying pan over medium heat and fry the fillets in 4 min. Brown and rosé. Turn halfway.
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Remove the meat from the pan and leave it covered under aluminum foil for 5 minutes.
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In the meantime, heat the sauce over low heat and add the gingerbread. Stir with a whisk until the sauce is smooth.
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Cut the hare back fillets into slant slices of about 1 cm thick and serve with the sauce. Garnish with the rest of the thyme.
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Nutrition
435Calories
Sodium36% DV865mg
Fat32% DV21g
Protein56% DV28g
Carbs8% DV23g
Fiber8% DV2g
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