Fillet of hare in raw ham with shallots-tiger sauce

Chop the shallots and cut into large pieces. Sprinkle thyme leaves from twigs. Season the orange, peel the carrots and squeeze orange. Fry 25 g of butter in the pan and cook the shallots lightly in about 5 minutes. Add half of whiskey and simmer for approx. 2 minutes. Add thyme, orange zest and juice. Stir-fry the potatoes gently for about 10 minutes, let the moisture evaporate. Create marmalade. Spread hare back fillets and narrow points so far that fillets are just as thick everywhere. Spread slice of ham around each fillet. Place fillets wrapped in plastic wrap wrapped in a refrigerator until use.

Remove the fillets from the foil and allow to reach room temperature in approx. 30 minutes. Preheat oven to 150 ° C. Heat residual butter in frying pan. Fillets in about 2 minutes brown. Place the meat in a bowl and allow it to become rosé from the inside in approx. 6 minutes. Stir the rest of whiskey through cooking fat and allow to evaporate. Stir in the shallot sauce and let it warm. Slice fillets diagonally and place on four plates. Add shallots marmalade in the middle. Serve with celeriac puree.