Filet of Hare in Hazelnut Coat on Oak Leaf Salad

Preparation (about half an hour):

Open oak leaf lettuce, rinse well, drain and arrange as a bouquet in a deep dish. Season the meat with salt and pepper, flour it and pass it through beaten egg. Turn in chopped hazelnuts to the other side and fry in hot olive oil until golden pink all over.

Heat cranberries in a frying pan, extinguish with lime juice, cut figs into wedges and sauté. Onions with grape juice, olive oil cooled pressed, vinegar and a little bit of ginger stir well. Then season with salt and pepper. Spread the marinade evenly over the oak leaf lettuce. Cut the saddle of hare fillet into diagonal pieces, add to the lettuce and evenly distribute the cranberry figs on top.

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