Fillet of hare with parma ham and sauerkraut

Name: fillet of hare with parma ham and sauerkraut
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 hare fillets at room temperature; 2 el green pesto; 8 to stick Parma ham or 4 slices of ham ham; 3 el olive oil; 3 little tomatoes; 2 cloves garlic finely chopped; 1 onion shredded; 250 g wine sauerkraut; 16 black olives without pit; bag fresh basil a 15 g

A tasty recipe. The main course contains the following ingredients: meat, hare fillets (at room temperature), green pesto, Parma ham (or 4 slices of Coburger ham), olive oil, tomatoes, garlic (finely chopped), onion (chopped), wine sauerkraut, black olives without seeds and fresh basil (a 15 g).

Ingredients

Kitchen Stuff

oven dish

Directions

Preheat oven to 150 ° C.
Cover the hare back fillets with pesto.
Spread out filets and fold up narrow points so that fillets are just as thick everywhere.
Spread 2 ham slices around each fillet.
Heat oil in frying pan.
Fillets in 2 min.
Around brown bowls.
Place the meat in a baking dish and let the inside of the oven become rosé in approx.
6 minutes.
Halve tomatoes, remove seeds and cut flesh into thin strips.
In shortening garlic and onion 30 sec.
fruit.
Stir in the sauerkraut and fry about 5 minutes on a medium heat.
Add the olives and wedges of tomato and continue to heat through for a further 1 min.
Place the basil leaves on top of each other, roll them up lengthwise and cut them into thin strips.
Create basil by the last minute.
Sauerkraut possibly drain and season with salt and pepper.
Hare and sauerkraut served with mashed potatoes..