Go Back Email Link
Hazenrugfilet in wildsaus met groene pepers en met Gratin Dauphinois

Hareback fillet with game sauce

A step-by-step guide to preparing a delicious, juicy hareback fillet. Use a simple marinade of herbs and follow these tips for perfect cuisson.

Ingredients
 

Hareback fillet

  • 4 hare back fillets
  • 3 tbsp olive oil
  • 5 leaves sage (fresh)
  • 1 sprig Rosemary (version)
  • 2 sprigs thyme (fresh)
  • pepper (to taste)
  • 1 lump butter
  • 100 ml game fond (to deglaze)

Sauce

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.
QR Code linking back to recipe