Filet of Hare Wrapped in Chestnut Bacon on Hazelnut Roesti

Preparation (about 55 min):

Season the saddle of hare with salt and pepper, fry it in hot olive oil and let it cool down. Season the chestnut puree with a little salt, thyme and pepper, mix well and spread it all over the saddle of hare, then wrap it with slices of bacon (barding).

Peel and clean the potatoes, grate finely, mix with potato flour and hazelnuts and season with salt, pepper and nutmeg. Fry small rösti in hot olive oil. Stir the game stock well with the paradeis pulp, bring to the boil, simmer, season and add the cranberries.

Cut broccoli roses from the stem and blanch in light salted water to the point. Heat cream cheese and milk, stir through and season with almond oil, salt and pepper. Do not continue. Next, stir in egg yolks.

Place saddle of hare in heated roasting pan, sprinkle ground peppercorns with juniper berries and add bay leaves and thyme sprig. Cook in a heated oven at 120 °C for six to eight minutes until pink.

Pour the sauce as a mirror, place hash browns all around, cut the saddle of hare into slices and place on top. Add the broccoli roses, well drained, all around, cover with cheese sauce and garnish with thyme.

Our tip: Use bacon with a fine, smoky note!

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