Hare in Half Nectarine

Wrap each one of the pre-cooked chestnuts in a pastry sheet to form a parcel and deep fry in hot fat.

Season the hare fillet with salt, season with pepper and fry in olive oil, add half the nectarine on both sides and then fry the whole thing in the stove form. Lightly roll butter with juice of one lemon, salt and pepper to make a sauce, then add the chopped sage.

Place the fried wan tan parcels with the fried nectarine on a plate, drape the sliced rabbit fillet next to it and top with the sauce.

dry from Pfalz.

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