Fillet of hare in red wine sauce

Name: fillet of hare in red wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 x 250 g hare fillet; 3 tablespoons olive oil; 500 ml full red wine extra splash; 1 tablespoon tomato paste; 1 pot meat fond 380 ml; pot silver onion (a 340 g), drained; 50 g cold butter in cubes

A tasty Dutch recipe. The main course contains the following ingredients: meat, fillet of hare, olive oil, full red wine (extra dash), tomato paste, beef stock (380 ml), silver onions ((a 340 g), drained) and cold butter (diced).

Ingredients

Directions

Dab dry the hare fillet with kitchen paper and sprinkle to taste with salt and (freshly ground) pepper.
Heat the olive oil in a frying pan and roast the meat around nice brown.
Turn the heat low and roast the meat covered for another 20-25 minutes until the meat inside is rosé.
(If necessary, check the doneness by making a small notch in the middle of the fillet.) In the meantime, cook the wine in half the heat in half minutes.
Stir in another pan the tomato puree with the extra dash of wine and then add it together with the meat fond and the silver onions to the boiled wine.
Let it simmer for another 15-20 minutes until about 250 ml of sauce is left.
Remove the meat from the heat and let it rest for another 10 minutes.
Remove the wine sauce from the heat and beat in the butter.
Cut the meat into nice slices and serve with the sauce..