Fillet of hare with nuts, raisin rice and fennel

Name: fillet of hare with nuts, raisin rice and fennel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 275 g nut rice business suit; 3 fennel bulb; 2 broken sprig of rosemary; toe garlic; 6 el traditional olive oil; 4 fillet of hare of the butcher about 500 g; 380 ml wild fond; 200 ml madeira cream sherry Gall and Gall; 1 tl Juniper berries; 3 el raisins

Harvest fillet with nut-raisin rice and fennel

Ingredients

Kitchen Stuff

1 grill pan
4 cocktail stick

Directions

Boil the rice according to the instructions on the package.
Meanwhile, cut the green of the fennel tubers and cut them lengthwise into slices of ½ cm. Let the stump sit, so that the slices do not fall apart.
Slice the rosemary needles and garlic.
Put the rosemary and garlic in a bowl and mix with the oil. Mix with the fennel.
Heat the grill pan and grill the fennel in portions for 10 minutes on medium heat. Times regularly.
Meanwhile fold the thinner ends of the hare fillets to the middle, so that the fillets are just as thick everywhere. Secure them with a cocktail stick.
Heat the oil in a frying pan and fry the fillets over a high heat in 1 min. Brown. Turn down the heat and fry the fillets in 3 min.
Remove the meat from the pan, place on a plate, cover with aluminum foil and leave to rest for 10 minutes.
Meanwhile add the wild fond, cream sherry and juniper berries to the remaining shortening and cook for 10 minutes on a high heat. Stir frequently.
Turn the heat down and season the gravy with pepper and salt. Mix the raisins with the rice.
Serve the hare fillets with the rice, grilled fennel and gravy. Bon appétit! .