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🍽️ Roasted Hare Loin with Sherry-Redcurrant Sauce and Spiced Pears
333 kcal · 30 min · 4 servings
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Ingredients
- 600 g Rabbit Loin (boneless)
- Salt
- coarsely ground pepper
- 1 tsp. Clove Powder
- 1 tbsp. Ghee
- 1 Shallot
- 1 sprig Rosemary
- 1 sprig Thyme
- 50 ml Sherry
- 150 ml Game Stock (jar)
- 1 tsp. Blackcurrant Jelly
- 1 tsp. Cornstarch (for thickening)
- 3 Pears
- 1 tbsp. Butter
- 1 tbsp. Lemon Juice
- 50 ml dry white wine
Instructions
- 1. Turn on the oven and set it to 100 degrees Celsius with top and bottom heat.
- 2. Rub the hare loin generously with salt, pepper, and ground cloves.
- 3. Heat ghee in a frying pan and sear the meat on all sides until brown.
- 4. Wrap the seared meat tightly in aluminum foil.
- 5. Place the foil packet in the preheated oven and let it cook for 15 to 20 minutes.
- 6. Peel one shallot and chop it very finely.
- 7. Sauté the chopped shallot in the remaining fat from the hare pan.
- 8. Add fresh rosemary and thyme sprigs to the pan.
- 9. Deglaze the mixture with sherry.
- 10. Pour in game stock.
- 11. Let the sauce simmer for about 5 minutes with a lid on.
- 12. Strain the sauce through a fine sieve into a clean pot.
- 13. Stir redcurrant jelly into the strained liquid.
- 14. Season the sauce to taste with salt and pepper.
- 15. Mix some cornstarch with cold water and use it to thicken the sauce if it is too thin.
- 16. Peel two pears and cut them in half lengthwise.
- 17. Remove the core from the pear halves.
- 18. Cut the pears into bite-sized pieces.
- 19. Sauté the pear pieces in hot butter.
- 20. Season the pears with black pepper and a splash of lemon juice.
- 21. Drizzle the pears with white wine.
- 22. Let the liquid in the pan reduce slightly.
- 23. Take the hare loin out of the aluminum foil.
- 24. Pour the released meat juices into the prepared sauce.
- 25. Slice the meat diagonally.
- 26. Plate the meat with the pears and serve warm.
Nutrition per serving
- kcal: 333
- Protein: 33 g · Fett/Fat: 12 g · Carbs: 18 g