Hare fillet with hazelnut crust

Drip in deep plate of protein with half of spices and 1/2 tsp of salt and pepper. Fold back the hare back fillets and fix with cocktail stick (this is how meat is cooked evenly). Sprinkle hazelnuts on flat plate. Fill filets through protein and then roll through hazelnuts (firmly press), so that they are surrounded by hazelnuts.

Heat half of butter in frying pan and fry fillets of hare on medium heat for 4-5 minutes, so that meat stays rosé inside. Place on a hot plate and cover with aluminum foil. Stir the remaining spices through cooking fat. Adding cherry jenever and honey and letting them fizz. Pour the wine and whipped cream into the pan, stir up the sandwiches and reduce the sauce for 3 minutes on a high heat. Cut the hare back fillets into slices and distribute them over two warm plates. Spoon sauce over it. Tasty with sprouts stew and haricot verts.