Sliced Filet of Hare in Cranberry Cream Sauce

Cut the rabbit fillet into small leaves. Heat the frying pan well, add oil, fry the cutlets briefly and very hot. Season with salt and pepper and remove from the pan.

Deglaze the pan with gin and liquid whipped cream. Add the game jus and cranberries, season to taste with salt and freshly ground pepper. Stir in the whipped cream and return the meat to the roasting pan repeatedly, do not make more.

Clean, rinse, (assuming they are no longer sandy, just scrape them with a dish rag) and drain well. Cut the mushrooms into slices and sauté them in a frying pan with butter until hot. Add the shallot and bacon cubes and sauté briefly. Season with salt and pepper and finally add the parsley.

Place the mushrooms on the plates to form a wreath and place the sliced meat in the middle, cover with the sauce and place a few cranberries in between.

Serve with: Hand-scraped pasta or spareribs.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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