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🍽️ Corn Salad with Hare Fillet and Pear

426 kcal · 30 min · 4 servings

Ingredients

• 350 g hare fillet
• salt
• pepper
• 4 tbsp rapeseed oil
• 4 tbsp game stock
• 2 firm pears
• 50 g pine nuts
• 100 g celeriac
• 100 g corn salad
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 3 tbsp vegetable oil
• 2 tbsp walnut oil

Instructions

1. 1. Rinse the hare fillet under running water and pat it dry with kitchen paper.
2. 2. Season the fillet generously with salt and black pepper.
3. 3. Heat 2 tablespoons of rapeseed oil in a frying pan.
4. 4. Sear the hare fillet on both sides until it has a brown crust.
5. 5. Remove the meat from the pan and wrap it tightly in aluminum foil to let it rest.
6. 6. Deglaze the pan with game stock and stir in the pan drippings.
7. 7. Pour the sauce into a small bowl and set it aside.
8. 8. Peel the pears and cut them in half lengthwise.
9. 9. Remove the core from the pear halves.
10. 10. Cut the pear halves into thin wedges.
11. 11. Heat the remaining oil in the same pan.
12. 12. Fry the pear wedges gently until they are lightly golden brown.
13. 13. Heat a second, empty pan.
14. 14. Roast the pine nuts in it without additional fat until they are fragrant.
15. 15. Peel the celery.
16. 16. Slice the celery into paper-thin slices first.
17. 17. Then cut the slices into fine batons.

Nutrition per serving

• kcal: 426
• Protein: 23 g · Fett/Fat: 32 g · Carbs: 13 g