Fry the hare back fillets for 3 minutes in butter, brush with
mustard and place in a preheated oven at 200°C for 15
minutes. Set aside under alu foil.
Soften the leftovers with white wine and add currant jelly and
game stock. Reduce and season to taste.
Divide the sauce between two pans. Add chocolate to the first
and finish off with cold butter. Add cream to the other pan and
allow to reduce. Use a thickener if necessary.
On the dinner plate: a pre-cut hare back fillet, half covered
with chocolate sauce and the other half with the cream sauce.
Finish with game garnish and a potato preparation of your
choice.
hareback ‘arlequin’
currant jelly
chocolate
cream
game stock
salt & pepper
Fry the hare back fillets for 3 minutes in butter,
brush with mustard and place in a preheated
oven at 200°C for 15 minutes. Set aside under
alu foil.
Soften the leftovers with white wine and add
currant jelly and game stock. Reduce and
season to taste.
Divide the sauce between two pans. Add
chocolate to the first and finish off with cold
butter. Add cream to the other pan and allow to
reduce. Use a thickener if necessary.
On the dinner plate: a pre-cut hare back fillet,
half covered with chocolate sauce and the
other half with the cream sauce. Finish with
game garnish and a potato preparation of your
choice.
hareback arlequin
currant jelly
chocolate
cream
game stock
salt & pepper
