How to prepare saddle of hare in mushroom crust recipe

Cooking time 20 min

Saddle of hare in mushroom crust

Serves 4


  • 3 hare loin fillets (frozen)
  • 3 kohlrabi
  • 1 pomegranate
  • 1 tablespoon lemon juice
  • 0.5 flat parsley plant
  • 40 g dried mushrooms
  • 1 red onion
  • 1 shallot
  • 1 garlic burst
  • 2 tablespoon butter
  • 1 tablespoon mayonnaise
  • 1 dl of red port
  • 4 dl of game stock (jar)
  • 0.5 centilitres. dried thyme
  • salt and pepper

Nutrition: per serving

  • kcal442
  • fat18.8 g
  • saturatesn/a
  • carbs24.6 g
  • sugarsn/a
  • fibren/a
  • protein36.6 g
  • saltn/a


How to prepare saddle of hare in mushroom crust recipe
Tested and delicious recipe for saddle of hare in mushroom crust recipe. Try it and we guarantee you will enjoy it.


Superficially thaw the hare loaves and sponge them out. Finely chop the dried mushrooms or mix them in a blender. Chop red onion, garlic and shallot. Extract the seeds from the pomegranate. Chop the flat parsley. Grate the kohlrabi.
1. Put the hares of hare in the chopped mushrooms with a good squeeze, and let them rest a few moments.
2. In the meantime, combine the grated cabbages with red onion, parsley and pomegranate seeds. Add salt and pepper to the mayonnaise, and add lemon juice.
3. Melt the butter in a frying pan and brown the saddle of hare on moderate heat on both sides. Salt, pepper and prolong cooking for 10 minutes over low heat.
4. Keep the rables warm under a sheet of aluminum, out of the pan. Remove the cooking fat from the pan and fry the minced garlic and shallot with the thyme. Deglaze with the port and reduce completely. Wet with the game and reduce for 5 minutes. Mix the sauce, salt and pepper.
5. Season the kale-rave salad with mayonnaise.


Beer Grimbergen Double
Beer abbey not Wine Castle of Ramières
A.OP Gigondas

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