Saddle of Hare

Saddle of Hare

Description of Saddle of Hare

Authentic flavour. The saddle of hare is the most tender part of the animal. The fillets are deliciously tender. Our hares are shot in the wild in South America. They forage on a wide variety of foods; from grass to herbs and fruits.

 

Box: Two portions, a total of 190 grams.

 

The most delicious flavour combinations with Saddle of Hare

Serve with hearty winter vegetables, rich gravy and potato gratin. Fry the fillets until rosé, as this really brings out the flavour of the meat.

Write Your Own Review

You're reviewing: Saddle of Hare

Ingredients

100% Hare

 

Nutritional values

per 100g

 

Energy kcal

174

Energy kJ

728

Fat

5

Saturated fat

1

Carbohydrates

0

Sugars

0

Protein

22

Salt

0,1

NOTE:  game may contain hail fragments.

Preferably thaw one day in advance outside the packaging and in the refrigerator.

 

Heat the meat to 70°C at the core. Briefly sear the steaks on both sides in a hot pan. Total of about 5 minutes.

 

Saddle of hare with fried mushrooms in port sauce

4 Servings

 

Ingredients
Preparation
  • 4 Saddle of hare fillets
  • 1 clove of garlic, crushed
  • 50g butter
  • 250g mixed mushrooms
  • 2 sprigs of fresh thyme, coarsely chopped
  • 75 ml red port wine
  • 150 ml meat stock

Pat the fillets dry and season with salt and pepper. Rub the fillets with the crushed garlic. Preheat the oven to 150°C. Heat the butter in a frying pan and briefly fry the fillets till brown on both sides. Place in a roasting pan and put in the oven. Allow the fillets to bake for about 10 minutes. Meanwhile, fry the mushrooms with thyme in the frying pan for about 2 minutes until brown. Put it in the roasting tray with the meat. Add the port to the frying pan and stir into the stock. Allow the sauce to simmer for about 5 minutes. Remove from oven and cut the saddle of hare fillets into slices. Divide among 4 plates and serve with the mushrooms. Pour a bit of sauce over the meat and serve the remainder separately. Delicious served with potato-celeriac purée.