Roasted Hare Fillets on Long Grain Rice

Melt the butter (1) in a saucepan, fry the cloves (1) in it, add the long-grain rice and fill with the beef broth, swell for 15 min.

For the sauce, boil the wine with the vinegar, cloves (2) and peppercorns and reduce (boil) to 3-4 tbsp. Then strain through a fine sieve. Stir in the yolks and let them thicken at low heat. Then add the liquid butter (2) drop by drop until a thick sauce is formed. Season with salt.

Rub the hare fillets all over with salt, pepper and thyme. Heat the butter (3) and oil, pour in the hare fillets and brown well on all sides. Turn the temperature down and let them sit for another 5-6 minutes.

Rinse the oranges well, cut them into narrow slices and spread a plate with them. Cut the rabbit fillets into slices and place them on the orange slices.

Serve with preserved cranberries.

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