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.
Bake
- 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.