Hare fillet with sauerkraut

Name: hare fillet with sauerkraut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g sauerkraut natural; 50 ml tap water; 2 tl caraway seed; 3,5 el Apple syrup; 4 fillet of hare of the butcher; 60 g unsalted butter or margarine; 250 ml solid red wine; 1 dried laurel leaves; 4 juniper

Baked fillet of hare with sauerkraut and red wine jus.

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

In a pan, heat the sauerkraut with the water, caraway seeds and apple syrup with the lid on the pan for 15 minutes on low heat.
In the meantime, dry the hare fillets dry with kitchen paper and sprinkle with pepper and salt.
Heat the butter in a frying pan and fry the fillets for 3 min. On medium heat. Turn halfway.
Remove the meat from the pan and leave to rest for 10 minutes on a plate under aluminum foil.
In the meantime, pour the wine into the pan with the remaining shortening.
Add the bay leaf and the juniper berries and reduce to half the heat on low heat. Stir frequently. This takes approx. 10 min.
Add the apple syrup to the gravy. Season with pepper and salt.
Drain the sauerkraut. Pour the red wine jus through a sieve and serve with the fillet of hare and sauerkraut.