Stuffed Saddle of Hare in Savoy Coat with Flambéed Apple Sauce

Chop the cleaned mushrooms very finely. Sauté the bacon and shallots in butter, add the mushrooms and swirl until the liquid has evaporated. Bind with whole egg, stirring constantly. Put in a cold place. Mix with the finely chopped veal and season. Blanch the savoy cabbage leaves and cut out the strung (panicle). Cover the rabbit fillets with plastic wrap and flatten into a roulade. Season and add the geh. Add rosemary. Spread with the veal farce. Shape into a roulade.

Roll in the seasoned savoy cabbage leaves. Fry with the oil at 180 °C. Cook in the middle of the oven at 150 °C for about 30 minutes.

Flambéed apple sauce: remove the peel and the skin from the apples and cut them into small cubes. Heat the clarified butter with the sugar in a saucepan. Add the apple cubes and glaze. After a short time, flambé with Calvados. Add the apple juice and wine and reduce everything together to the desired consistency. Cut the cold butter into pieces and work it into the boiling sauce with a magic wand. Flavor the whipped cream at the last moment into the sauce form and bring to the table.

Preparation time: 1 hour half an hour

Degree of difficulty: smart

Our tip: use a deliciously spicy bacon for a delicious touch!

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