Filet of Hare in Baguette Dough on Roasted Red Cabbage

Have fun preparing this mushroom dish!

Season hare fillets with salt and pepper, sear in clarified butter, later cool. Sauté shallots and mushrooms in the roast residue. Add parsley, season with salt and freshly ground pepper, cool. For the dough: Knead a smooth dough from dry yeast, salt, flour and lukewarm water.

Put the dough to cool and rest for about half an hour. Then roll out the dough to a thickness of half a centimeter and divide into 4 pieces.

Spread the cabbage leaves with the mushroom mixture, roll the rabbit fillets in it. Roll these rolls in the baguette dough and rest on the board for about 10 minutes. Then fry in clarified butter on all sides and cook for 8 minutes in the oven heated to 185 °C. Remove and cook for 5 minutes in a warm place.

Take out and rest in a warm place for 5 minutes.

For the red cabbage: melt sugar in a frying pan, sauté butter and shallots briefly, add red cabbage strips and braise for approx. 5 min. Add cranberries and spices, extinguish with the juice of an orange. Pour in red wine and soften.

Arrange the red cabbage on the plate and put the sliced hare fillet on top.

harmonious white wine

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