Hare back braces with red pepper sauce and celeriac puree

Heat 2 tablespoons of oil and butter in pan. Bury the hare hind braces with salt and pepper and sear in hot butter. Extinguish with some water. Preheat the oven to 200 ° C or gas oven position. 4. Put the pan in the oven and simmer the haute back bolts for approx. 40 minutes. Turning regularly. Peel and chop onions. Clean peppers and cut into pieces. Heat oil in the pan and gently fry onion and paprika for about 3 minutes. Stir in chilli powder, cinnamon and thyme. Add fondue and wine. Pepper and onion gently simmer for about 10 minutes and blend into a smooth sauce with a hand blender or in a food processor. Season with salt and pepper. Crumble, wash and diced celeriac and potatoes. Fry the celeriac and the potato gently in approx. 10 to 15 minutes with little salt and water. Cast and crush. Add whipped cream and 25 g butter and whisk together with a mixer until smooth, creamy puree. Season with salt, pepper and pinch of cinnamon. Allow the hare rear bolt to reach room temperature.

Preheat four plates and a dish. Place hardened rear bolt on hot plate and keep covered with aluminum foil covered. Stir in the pepper sauce, cook loafs and stir gently until sauce is good in thickness. In the meantime, gently reheat celeriac puree with stirring. Place two hares of hind braces on four warm plates. Grain celeriac puree next to bolts. Spread a little pepper sauce over it and drip it along the edge of puree. Tasty with sprouts.