Serves 4 people:

Red cabbage sauce:

150 g red cabbage finely chopped
1 onion in finely sliced
100 g bacon (sliced)
1 tablespoon lard
30 g dried porcini mushrooms 

Seasoning:

salt, sugar
½ vanilla bean
3 tablespoons lingonberry compote
2 tablespoons balsamic vinegar

to dilute:

300 ml broth
150 ml red wine
100 ml orange juice

1 teaspoon wheat starch to thicken the sauce

Hare:

4 saddle of hare fillets without skin and tendons
1 tablespoon clarified butter

Macaroni: 

250 g macaroni
50 g butter

Directions:

Red cabbage sauce:

Soak the dried porcini mushrooms in lukewarm water for about an hour and drain them afterwards. Heat the lard in a pan add the onions and bacon and fry over a high heat add red cabbage and porcini mushrooms. Season to taste with salt, lingonberries, vanilla, balsamic vinegar and a pinch of cinnamon. Pour vinegar, red wine and broth. Simmer for about 10 minutes - the red cabbage should not be too soft.
Mix starch with a tablespoon of water and add to the sauce to thicken its consistency.

Macaroni:

Pour the macaroni into boiling water and cook until they are al dente, thoroughly drain them in a colander, do not rinse them in cold water. Add the macaroni with the red cabbage sauce and the butter.

Saddle of hare fillets:
Season with salt and pepper, heat the clarified butter and carefully fry the fillets on all sides over so they stay pink inside. Leave to rest for a few minutes.

Preparing and serving the dish:

Serve the macaroni in soup bowls.
Cut the fillets diagonally into 0.5 cm slices and arrange on the red cabbage macaroni.

Don’t be irritated by the unusual colour of the dish. It’s a quite common game dish and will be perfect with any kind of game meat.

baked apple salad

Serves four people:

Wild hare fillet:

600 g wild hare fillet without tendons
salt, pepper, strong mustard

Breading:

3 tablespoons flour
2 eggs
2 egg yolks
50 g breadcrumbs
50 g ground hazelnuts

Frying:

50 g clarified butter

Baked apple salad:

40 g raisins
100 ml red wine
2 red apples
20 g butter
20 g sugar
cinamon
lemon juice of ½ lemon
1 tablespoon honey
100 g seasonal salad

Dressing:

50 ml apple juice
approx. 30 ml balsamic vinegar
50 ml vegetable oil
50 ml walnut oil
1 tablespoon honey
salt, pepper
1 strong mustard

Directions:

Mix egg and egg yolk and add the ground hazlenuts and breadcrumbs.
Cook red wine and pour raisins. Cook until liquid is completely reduced.

Wild hare fillet:

Cut into 2-3 medaillons (50-70g each). Coat with strong mustard and season with salt and pepper. Turn them in the flour and shake off the excess. Dip them in the beaten eggs and then turn them gently in the breadcrumbs/ground hazlenuts to coat them completely – press hard.  Heat the clarified putter in a pan and fry the medaillions over a low heat.

Dressing:

Whisk apple juice, salt, pepper, mustard, honey, balsamic vinegar, vegetable- and walnut oil or pour ingredients into a bowl with a closing lid and shake well.Season to taste.

Baked apple salad:

Wash the apples and rub dry. Cut into quarters and remove all of the cores. Cut into slices. Heat butter and fry the apples. Season with sugar, cinamon and orange juice.
Let the apples cool and add the honey and the red wine raisins.
Trim, wash and dry the lettuce and season with the dressing.

Serving:

Arrange equal portions of salad on each plate. Position the baked apples on top. Arrange the meat.

If you don’t really like hare meat – I love it, by the way - you can also use roe deer, deer or wild boar meat. And if you don’t like game at all, well, perhaps you will after you have tried this dish.