Wild Hare Fillet in Cabbage Puff Pastry Coat’

Trim and debeak the saddle of hare, season with salt and white pepper, sauté briefly in olive oil, rest.

Remove the cabbage leaves from the stem, clean and rinse, blanch in salted water and rinse.

Clean the broccoli florets, blanch in salted water, rinse, toss in butter and season before serving.

Pass the lean rabbit meat twice through a fine meat grinder, stir in the cream to make a farce, season with salt and pepper.

Roll out the puff pastry to a thickness of about 3 mm, place the cabbage leaves on it and spread with the hare farce.

Wrap the wild hare fillets in it and bake in a heated oven at 200 degrees for about 8-12 minutes.

Heat the roast residue and extinguish with red wine, reduce, bind (assemble) with pieces of ice-cold butter, stir in cranberries and season.

Wild hare fillet in cabbage puff pastry with cranberry sauce

Our tip: Use high-quality red wine for a particularly fine taste!

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