Name: Hare loin fillets with game sauce
Ingredients: 4 hare loin fillets; 3 tbsp olive oil; 5 leaves sage (fresh); 1 sprig rosemary (fresh); 2 sprigs thyme (fresh); pepper (to taste); 1 cube butter; 100 ml game stock (for deglazing); 1 clove garlic; 250 ml game stock; 150 ml port; 1 sprig rosemary; 2 sprigs thyme; thickener

Method

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Sauce

Crush 1 garlic clove. Add the game stock and reduce a little. Then add the port and reduce further.

Marinade

Gather the herbs you want for the marinade; here we use fresh sage, rosemary and thyme. Chop or pound the herbs and mix with the oil.
Brush the hare loin fillets with the marinade.
Marinate for at least 30 minutes, preferably longer.

Cooking

Heat a generous knob of butter in a pan over a high heat.
Once the butter is hot, fry the hare loin fillets for 2 minutes on each side. Season with extra pepper if desired.
Meanwhile, prepare a sufficiently large sheet of aluminium foil.
Put the cooked hare loin fillets in the foil and seal tightly. Leave to 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 aluminium foil and add the released juices to the sauce.

Background

Tips I bought the frozen hare loin fillets at Colruyt (November 2024). Leave the hare loin fillets to thaw in the fridge.