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Tori Raye
Hare fillet with sauerkraut
Baked fillet of hare with sauerkraut and red wine jus.
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Ingredients
Directions
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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.
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In the meantime, dry the hare fillets dry with kitchen paper and sprinkle with pepper and salt.
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Heat the butter in a frying pan and fry the fillets for 3 min. On medium heat. Turn halfway.
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Remove the meat from the pan and leave to rest for 10 minutes on a plate under aluminum foil.
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In the meantime, pour the wine into the pan with the remaining shortening.
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Add the bay leaf and the juniper berries and reduce to half the heat on low heat. Stir frequently. This takes approx. 10 min.
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Add the apple syrup to the gravy. Season with pepper and salt.
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Drain the sauerkraut. Pour the red wine jus through a sieve and serve with the fillet of hare and sauerkraut.
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Nutrition
340Calories
Sodium34% DV820mg
Fat25% DV16g
Protein58% DV29g
Carbs4% DV11g
Fiber16% DV4g
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