Gastronomixs

Sous vide hare fillet

An easy way to achieve perfectly-cooked hare. 

Sous vide hare fillet

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Ingredients

10

 

hare fillets

 

 

salt and pepper

 

 

butter

Preparation method

  • Season the hare fillets with salt and pepper, transfer to a vacuum sealer bag, and pull vacuum.
  • Cook in a hot water bath at precisely 60°C for fifteen minutes.
  • Briefly fry in butter just before serving. This is just to enhance the flavour, as it has already been cooked to perfection.

Serving suggestions

  • Serve with a variety of winter vegetables and a beetroot sauce.
  • Serve with an onion tarte tatin, beetroot ketchup, and glazed chestnuts.

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