Roasting recommendation: hare

Hare fillet: Season with game herbs or salt and pepper. Sear over high heat, reduce heat and then cook for another 2 to 3 minutes on each side. Remove meat from the pan, keep warm. Fry some mushrooms, deglaze with some red wine, add the roasting liquid and some Grand Veneur sauce and finally add some leek bears.

If there are not too many people, you can carve the fillets and add some sauce. For larger batches, we recommend serving them whole, because the first ones will be cold before you have sliced them all.

Hare fore or hind legs: Rub with game herbs, the best way is to fry in plenty of butter and cover completely. If necessary, add some game stock, wine or water to achieve this. After searing, place the pan on the simmer so that it only simmers occasionally. Or continue in the oven at 90 degrees. Definitely count on 90 to 120 minutes. Always check that all legs are properly cooked: the meat should come loose from the bone but not fall off.

Sauce: In the meantime, fry some mushrooms. When the legs are done, add enough cooking liquid and Grand Veneur sauce to the mushrooms and add some leek beers at the end.

Back of hare: sprinkle with game herbs, sear the fire on both sides and then cook for about 10 minutes on each side. Don't forget to remove the tenderloins. They are not big, but very tasty.

For the sauce, see hare fillet.

Core temperature: fillet and hare back 48-52 degrees, legs 82 degrees

Tip

Place a foreleg and a fillet sliced on the plate, both are fillet but completely different in taste and texture.

Delicious with Brussels sprouts, red cabbage, puree, gratin, stewed pears, apple compote or apples with red wine cinnamon sauce.

Game is the fairest piece of free-range meat. Taste and structure may differ per animal. Where does it get its food from? Did it eat a lot of Brussels sprouts or berries? You can taste that. Was it stressed, is it more muscular or just a little older? All these factors can affect the roasting time. It is therefore important that you prepare this beautiful piece of meat correctly.