Flambé Saddle of Hare

Defrost the saddles of hare, dry them with household paper and season them. Cut the bacon into slices, spread the fat pan with it.

Place the saddle of hare on it, spread the light butter or butter evenly over it, put it in the oven and roast it at 200-250 °C for 40 min.

Transfer the meat to a preheated platter.

Add a few crushed juniper berries to the roast, pour in the hot clear soup and bring to the boil.

Stir the whipped cream with the flour, thicken the sauce with it and season with salt. Cut out the apples and bake them in the oven at 200 degrees for 15 minutes until they are cooked together with the meat. Place the apples around the saddle of hare and fill with cranberries. Heat two glasses of Calvados, pour over the backs and flambé.

Serve with dumplings or potato croquettes.

Our tip: Use bacon with a subtle smoky note!

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