Saddle of Hare with Herb Crust

1. cut the hare backs on both sides of the backbone about 3 cm deep. Season the meat with salt and pepper and brush with mustard.

2. pluck the kitchen herbs from the stems, chop them together with the garlic and mix them with the breadcrumbs, 2 tbsp. oil and juice of one lemon.

Unfold the fillets, spread the mixture evenly first in the incision, then on the fillets. Drizzle the remaining oil over the fillets.

Place the saddle of hare on an oiled baking tray and bake in a heated oven at 220 °C on the 3rd rack from the bottom for about 15 minutes, then turn on the oven grill for 2 minutes. Leave the saddle of hare to rest for another 5 minutes in the switched-off oven. 5.

Carefully remove the meat from the bones and cut into slices. 6.

6. finely dice the onion. Heat butler and oil, sauté onion and juniper berries. Extinguish with stock and cook until hearty. Add whipping cream and gin, cook until creamy. Season with salt and pepper and mash with a hand blender.

7. bring the saddle of hare with the sauce to the table.

Additional dish: Potato gratin with apples and bacon

Our tip: Use a deliciously spicy bacon for a delicious touch!

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