Saddle of hare fillet in juniper cream


Ingredients (to serve 4):

4 x 160 g saddle of hare fillets,
100 g Ardo diced onions 6x6,
300 g Ardo forest mushroom mix,
100 g Ardo chestnuts,
500 g Ardo red cabbage with apple,
500 g pommes Duchesse potatoes,
50 ml cream,
50 g sour cream,
50 g clarified butter,
50 ml red wine,
50 ml game stock,
herbs for game,
salt, pepper,
thickening for game sauce,
4-5 juniper berries,
1 tablespoon sugar


Egg, Gluten, Milk, Sulphite


  1. Season the saddle of hare fillets and sear them on both sides for about 1 minute in a little clarified butter. Take them out of the pan and place in a heated oven.
  2. Sauté the onions in the pan. Add the mushrooms and leave to simmer for a short time. Sprinkle everything with the red wine and game stock.
  3. Add the cream, sour cream and juniper berries.
  4. Season to taste and thicken the sauce.
  5. Caramelise the chestnuts in another pan with the remainder of the clarified butter and sugar.
  6. Meanwhile, heat up the A Table red cabbage with apple and the pommes Duchesse potatoes, following the times stated on the pack.
  7. Cut open the saddle of hare fillets and lay them on top of the sauce on the plate.
  8. Garnish with the side-dishes.
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