Filet of Hare with Raisin Grape Sauce

For the hare fillet with raisin-grape sauce, wash the raisins and drizzle with apple brandy, soak in it for about 10 minutes.

Wash, halve and stone the grapes.

Wash and dry the rabbit fillets.

Heat fat in a frying pan and brown the fillets on all sides for about 10 minutes. Season with pepper, salt and a pinch of allspice, remove and keep warm.

Add raisins with whipping cream and calvados to the roast and bring to a boil for 8-10 minutes. Add the grapes and warm them only briefly in the sauce.

Cut the hare fillets into slices. Serve the hare fillets with the raisin-grape sauce.

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