Fillet of hare with puffed garlic and orange-wine sauce

Name: fillet of hare with puffed garlic and orange-wine sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 13 ternen garlic unpeeled; 500 ml Red wine; 250 ml orange juice, fresh; pot wild fond a 380 ml; tl dried thyme; 3 el olive oil; 1 el coarse sea salt; 4 hare fillets at room temperature; 2 el butter

A tasty recipe. The main course contains the following ingredients: meat, garlic (unpeeled), red wine, orange juice, fresh, wild-type fondue (a 380 ml), dried thyme, olive oil, coarse sea salt, hare fillets (at room temperature) and butter.

Ingredients

Kitchen Stuff

oven dish
4 cocktail sticks
aluminium foil

Directions

Preheat the oven to 175 ° C.
Peel 1 clove of garlic.
Bring the wine in a pan with orange juice, fondue, the peeled garlic cloves and thyme to the boil.
Let the sauce reduce to 1/3 on medium heat for 30 minutes.
Meanwhile, mix the rest of the garlic in a baking dish with 2 tbsp oil and sea salt.
Let the garlic in the oven in 30 minutes.
Remove the garlic from the sauce.
Sprinkle the hare fillets with pepper, fold the narrow ends on the middle of the meat and secure with cocktail sticks.
Heat the butter with the rest of the oil in a pan.
Fry the meat over a high heat in 2 minutes brown.
Place the meat on the foil and sprinkle with salt.
Fold the foil closed and let the meat continue for 5 minutes in the oven until rosé.
Stir the sauce through the shortening and season with salt and pepper.
Remove the meat from the foil and cut into slanted slices.
Place the meat on 4 warm plates and serve the roasted garlic next to it.
Spoon the sauce over the meat or serve separately.
Delicious with mashed potatoes and haricots verts..