Hare fillet roasted on the bone

The classic method for roasting hare on the bone.

Hare fillet roasted on the bone

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saddle of hare, trimmed



salt and pepper

As needed:


spice mix of Szechuan pepper, coriander seeds, and star anise.




Preparation method

  • Check the saddle of hare and remove any membranes.
  • Season with salt and pepper and with a spice mix consisting of equal parts of star anise, Szechuan pepper, and coriander seeds if you like.
  • Heat up a sauté pan and let the butter melt until it reaches a nut-like colour.
  • Fry the saddle of hare fillet-side down until a lovely shade of brown.
  • Ensure that the meat is browned all over and that the butter does not burn. Use tongs to turn the hare, making sure not to pierce the meat.
  • Once the fillet side has browned, turn over and allow the bone-side to fry briefly.
  • Roast further in an oven at a high temperature of about 180°C for just a few minutes. You can also roast it at a lower temperature. This will take a bit longer but will give a more even result and the meat will become more tender and juicier.
  • Regularly baste the meat with the roasting juices.
  • The fillets can be cut from the bone with a sharp knife. You can also use two spoons as seen often when served at the table.

Serving suggestions

  • Serve with a variety of winter vegetables and a beetroot sauce.
  • Serve with an onion tarte tatin, beetroot ketchup, and glazed chestnuts.
  • Serve with components of red cabbage, beetroot, mushrooms, celeriac, apple, pear, oxheart cabbage, kale, etc.

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