Shark skewers on cabbage with chestnuts

Mix 1 tbsp oil in a bowl with the balsamic vinegar, sage and a pinch of salt. Cut the hare fillets each into 8 cubes and scoop them through the marinade. Marinate the meat in the refrigerator for at least 1 hour.

Cut the coppa into very small pieces. Heat in a pan the remaining tablespoon of oil and fruit the coppa with the shallot very gently for 4 minutes. Put the green cabbage through, add 2 tbsp water and simmer the coals with the lid on the pan for about 15 min. Crumble the chestnuts and scoop them through the cabbage. Allow the coals to cool and store them in the refrigerator until use.

Soak the 8 sticks for 10 minutes in cold water. Stick the pieces of meat on the sticks. Heat the grill pan and roast the skewers on high heat in 4 min. Around brown and done.

In the meantime pour the cream on the coals and heat the coals on a low heat. Add salt and pepper to taste. Scoop 4 cabbages on 4 plates and put 2 haasspies next to it.