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Fillets Of Hare With Peppered Cherries

Healthycooking's picture
Ingredients
  Hare backs 4 Pound (2 Large, 2 Pound Each)
  Clarified butter 2 1⁄2 Tablespoon
  Salt 2 Pinch
  Freshly ground black pepper 1 Pinch (Generous)
  Pitted morello cherries 1 1⁄2 Pound (1 Jar)
  Butter 2 Tablespoon
  Sugar 2 Tablespoon
  Kirsch 1 Ounce (Cherry Liqueur)
  Pickled green peppercorns 2 Teaspoon
  Cardamom 1 Pinch
  Creme fraiche 1 1⁄2 Cup (24 tbs)
Directions

Loosen the back cords and the fillets from the back bone of the hares.
Heat the clarified butter in a pan.
Brown the meat, deglaze the pan with a little water, add salt and pepper and cook 15 minutes.
Drain the cherries.
Heat the butter in a pan.
Caramelize the sugar and pour in the Kirsch.
Add the cherries.
Stir in the green peppercorns.
Season with the cardamom and heat briefly.
Remove the fillets from the pan and keep warm.
Stir the creme fraiche into the pan and simmer a short time.
Pour the sauce over the meat.
Add the cherries.
Potato pancakes complement this dish well.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Poultry

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