Ingredients
Hareback fillet
Instructions
Sauce
- Crush 1 clove of garlic. Add the game stock and reduce slightly. Then add the port and reduce further.
Marinade
- Gather the desired herbs for the marinade, here we use version sage, rosemary and thyme. Chop or pound the herbs and mix them with the oil.
- Brush the hareback fillets with the marinade.
- Let marinate for at least 30 minutes, preferably more.
Baking
- Heat a generous knob of butter in the pan over high heat.
- Fry the hareback fillets on each side for 2 minutes once the butter is hot. Season with additional pepper if necessary.
- Meanwhile, prepare a sufficiently large aluminum foil.
- Place the baked hareback fillets in the aluminum foil and seal tightly. Let rest for 5 minutes.
- Deglaze the pan with a splash of game stock, strain the liquid and add it to the sauce
- After 5 minutes, the meat is ready to serve.
- Remove the meat from the aluminum foil and add the released liquid to the sauce
Tips
- I bought the hareback fillets at Colruyt ( November 2024) from the freezer. I took them out 8 hours in advance and let them thaw on the counter. Finally put it back in the frig as it thawed sufficiently quickly.
Ik kijk ieder jaar uit naar het wild seizoen. Deze gekocht in de Colruyt (diepvries). Voor herhaling vatbaar!
Zeer mals! Zeer lekker!