Ingredients
• 3 table spoons butter
• 2 dl. game fond
• 0.5 dl. dry vermouth (preferable Noilly Prat)
• 0.5 dl. white wine
• 3 table spoons musterd
• 3 table spoons cream
• pepper
• salt

Preparation
For the sauce: boil the game fond together with the vermouth (preferably French Noilly Prat) and wine down to a third. Add musterd and cream to the sauce.

Bak the hare fillets in butter until they are brown. Turn down the hear and bake them for another 4 minutes on each side.

Add salt and pepper to taste. Reheat the sauce and pour it over the meat right before serving.

Whine advice: Rhône

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2. HARE SADDLE WITH RASPBERRY SAUCE

Ingedrients
• 2 haze saddles
• butter
• 0,25 l. game fond
• 0,25 l. red wine
• 4 table spoons raspberry vinegar
• 1 table spoon raspberry jam
• 1 table spoon sugar
• 4 juniper berries
• laurel
• pepper & salt
• thyme

Preparation
Preheat oven to 180°C. Bake the hare saddles brown on all sides and add salt and pepper to taste. Bake the hare saddles in the oven for approx. 10 minutes. Keep warm. Pour the raspberry vinegar, jam, game fond, thyme, laurel and jupiper berries in the pan. Boil down to 1/2. Cut the hare saddles in slices and poor sauce over the meat.

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3. HARE PEPPER

Ingedrients
• 4 hare hindlegs
• 50 g butter
• 1 large onion
• 2 toes of garlic
• 100 g slices of bacon
• 2 stems of blanched celery
• 2 1/2 dl red wine
• 1 tin game fond
• 3 branches of thyme
• 2 leaves of laurel
• 2 cloves
• salt
• freshly grinded pepper

Preparation
Chop onion and garlic. Wash the blanched celery and cut it in small parts. Add salt and pepper to the hare hindlegs. Heat butter in a pan. Fry bacon slices in butter for approx. 3 minutes. Take the bacon slices out of the pan. Fry onion and blanched celery in the pan for approx. 3 minutes. Add wine and fond to it and bring to boil. Put hare hindlegs in the pan, then add bacon, thyme, laurel and cloves. Cover the pan half and stove the hare for appox. 2 hours until done. Take hare out of the pan and keep warm. Boil the juices down to a thin sauce. Pour sauce on the meat. Delicious with mashed potatoes and red cabbage.