Steak of the hare with mango gravy

Grate the ginger. Squeeze the garlic over a deep plate and mix in the ginger, sambal, soy sauce and oil. Roll the steaks through this marinade and leave them for at least 10 minutes.

Wash the star fruit and cut the fruit into wafer-thin slices. Peel the mangoes with a peeler. Scrape off half of the amount of mango with a peeler or cheese slicer, and stick them as carpaccio on the plates. Sprinkle some lime juice over it. Cover the plates loosely with plastic wrap.

Cut the rest of the mango meat and the flesh of the other mango into pieces of the kernel. Grind the mango pieces in the food processor to a smooth puree.

Heat a frying pan until it is piping hot and fry the steaks in 4-6 minutes nicely brown and inside rosé. Place the steaks on a plate and let them rest under aluminum foil.

Stir in the sherry, fond and mango puree through the shortening and let everything boil down to a tasty, bound gravy. Place the steaks on the mango carpaccio and spoon over a spoonful of mango gravy. Garnish with the star fruit. Serve the rest of the mango jus. Delicious with rice and broccoli florets.