Hare fillet with Italian red wine sauce

Name: hare fillet with Italian red wine sauce
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small onion; 1 toe garlic; 3 el truffle oil; 380 ml wild fond; bottle Italian full red wine; 7,5 g sprig of rosemary; 1 cinnamon stick; 1 clove; look tomato paste; 250 g chestnut mushrooms; 150 g asparagus broccoli; 1 el salt; el lemon zest; 4 hare fillet; 90 g carbonara strips

A tasty Italian recipe. The main course contains the following ingredients: meat, garlic, sprigs of rosemary, tea-nails and mashed potatoes.

Ingredients

Kitchen Stuff

paper towel
baking dish approx. 30 x 40 cm

Directions

Peel and chop onion and garlic. Heat 1 tbsp oil in a large pan. Season the onion and garlic gently for 1 minute.
Add fondue, wine, rosemary, cinnamon stick, cloves and tomato paste and reduce the sauce in a high heat in about 20 to 30 minutes to about 1/3. Sauce above bowl seven.
Mushrooms with kitchen paper and cut into slices. Cut hard ends from asparagus broccoli.
Preheat the oven to 150 ° C or gas oven 2. Cook in a pan with plenty of water and salt asparagus broccoli for 3 to 4 minutes. Drain and sprinkle lemon juice and 1/2 tbsp oil over it.
Preheat four plates. Heat oil residues in frying pan and fillet of hare on high heat in about 2 minutes. Place in baking dish and sprinkle with salt and pepper. Let the inside of the oven become rosé in about 6 minutes.
Meanwhile, in baking fat, carbonara recipes and mushrooms in about 3 minutes on high heat already bake baking. Stir in the sauce and gently warm through for another 2 minutes. Season with salt and pepper.
Cut hare fillets diagonally into slices and place on plates. Create sauce next to meat and add vegetables.

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Nutrition

450Calories

Sodium25% DV610mg

Fat31% DV20g

Protein88% DV44g

Carbs2% DV7g

Fiber56% DV14g

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