Fast hares

Name: fast hares
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: winter carrot; 3 shallot; 80 g pancetta meats; 40 g unsalted butter or margarine; 300 ml solid red wine; 380 ml wild fond; 8 twig fresh thyme; 2 dried laurel leaves; 100 g uncut gingerbread; 4 fillet of hare of the butcher at room temperature

Hare fillet with a sauce of red wine, pancetta, winter carrot and gingerbread.

Ingredients

Directions

Cut the carrots, cut into small cubes and cut the shallots. Slice the pancetta.
Heat the butter in a skillet or frying pan and fry the shallots, carrot and pancetta for 5 minutes on medium heat.
Add the red wine, wildfest, half of the thyme and the laurel on high heat.
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).
Cut the crust from the gingerbread and cut the cake into pieces that are as small as possible.
Dab the meat dry with kitchen paper and sprinkle with salt and pepper.
Heat the butter in a frying pan over medium heat and fry the fillets in 4 min. Brown and rosé. Turn halfway.
Remove the meat from the pan and leave it covered under aluminum foil for 5 minutes.
In the meantime, heat the sauce over low heat and add the gingerbread. Stir with a whisk until the sauce is smooth.
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.