🍽️ Hare back with vegetables en papillote

Name: Hare back with vegetables en papillote
Total time: 30 min
Yield: 4 servings
Ingredients: 1 hare loin (approx. 800g); 500 ml buttermilk; 1 bay leaf; 2 juniper berries; 1 carrot; 1 zucchini; 2 handfuls fresh thyme; 30 g butter; 30 g ground hazelnuts; 20 g breadcrumbs; salt; pepper (from the mill); 2 tbsp hazelnut oil; 2 garlic cloves

485 kcal · 30 min · 4 servings

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Ingredients

1 hare loin (approx. 800g)
500 ml buttermilk
1 bay leaf
2 juniper berries
1 carrot
1 zucchini
2 handfuls fresh thyme
30 g butter
30 g ground hazelnuts
20 g breadcrumbs
salt
pepper (from the mill)
2 tbsp hazelnut oil
2 garlic cloves

Instructions

1. Place the hare loin together with the buttermilk, the bay leaf, and the juniper berries in a bowl.
2. Cover the bowl and place it in the refrigerator for one to two days.
3. Turn the meat occasionally so that it marinates evenly.
4. Wash the carrot under running water.
5. Peel the carrot completely.
6. Cut the carrot lengthwise into thin slices.
7. Wash the zucchini under running water.
8. Remove the hard ends of the zucchini.
9. Cut the zucchini into sticks about one centimeter thick.
10. Rinse the thyme briefly under cold water.
11. Shake the thyme dry.
12. Remove the hard stems from the thyme.
13. Set aside a few fresh thyme sprigs for decoration.
14. Finely chop the remaining thyme.
15. Melt the butter in a pan.
16. Mix the hazelnuts and the breadcrumbs with the chopped thyme.
17. Add the nut-thyme mixture to the hot butter.
18. Fry the mixture lightly.
19. Season the mixture with salt and pepper.
20. Remove the mixture from the pan and set it aside.
21. Preheat the oven to 200 degrees Celsius convection.
22. Rinse the marinated hare loin under cold water.
23. Pat the hare loin dry with a kitchen towel.
24. Season the hare loin lightly with salt and pepper.
25. Heat the nut oil in a frying pan.
26. Fry the hare loin golden brown on all sides.
27. Place the carrot slices and the zucchini sticks on a large piece of baking paper.
28. Press the garlic clove lightly with the flat side of a knife.
29. Place the fried hare loin together with the garlic on the vegetables.
30. Brush the hare loin with the prepared thyme-nut mixture.
31. Fold the baking paper so that the hare loin is completely wrapped.
32. Secure the paper package with toothpicks.
33. Place the package in an oven dish.
34. Bake the package for about 20 minutes in the oven.
35. Slice the hare loin before serving.
36. Decorate the dish with the reserved thyme sprigs.

Nutrition per serving

kcal: 485
Protein: 43 g · Fett/Fat: 28 g · Carbs: 12 g