Saddle of Hare in Bacon Garb

A cake recipe for all foodies:

Rinse apples, do not remove the skin, cut into eighths, removing the core. Place apples on a baking tray. Spread the remaining ingredients evenly over them and cook in the oven at 120 °C for 20 minutes. This can be done days in advance, but you should never use store-bought apple compote! Remove the peel from the potatoes and put them in water. Fill a cake springform pan (approx.

26 cm ø) with parchment paper. Brush the parchment paper generously with melted butter. On a kitchen plane, slice the potatoes about 3 mm thick and lay them in a rosette shape on the parchment paper.

Season potato rosette with salt, pepper and nutmeg. Carefully spread the baked apple compote evenly over the seasoned potatoes to a height of about 2 cm.

Leave a margin of about 2 cm all around. Place the remaining potato slices on top in a rosette shape.

Pour the remaining liquid butter over the potato slices and season them as well. Cook at 170 °C for 20 minutes. Now cool in the tart springform pan.

Cut each fillet into four pieces with salt and pepper lightly and roll in the bacon. Heat a frying pan with a little oil and fry the rolls. Remove again from the frying pan and place in an oven dish. Extinguish the frying pan with the balsamic vinegar and add the red wine. Reduce briefly. Meanwhile, heat the tart and the rabbit rolls with 4 sprigs of rosemary in the oven (at 160 °C ).

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