Juniper Seasoned Fillet of Saddle of Hare with Creamed Savoy Cabbage

For those who love strawberries:

Remove the saddle of hare or free it from the bones. Only the fillets are needed.

Marinate the meat for about 20 to 25 min, with the following spices (dry-pickle): Juniper berries, salt, freshly ground black pepper, finely chopped rosemary tips. Be sure to crush the juniper berries thoroughly and rub the meat with them. For marinating, you should put the meat in a freezer bag form, as this allows the spices to soak into the meat better!

Sear the meat in sufficient butter with the addition of a small amount of olive oil.

Immediately turn down the temperature and continue frying at the second lowest heat for about 8 min.

Depending on the thickness of the meat, the frying time may be extended by 2 to 3 min or shortened by 1 to 2 min. The meat should still have a slightly pink core when cut open. If it is too bloody, it can be returned to the frying pan. However, it must not be “cooked through”, otherwise it will be very dry and the taste will suffer.

Cut the savoy cabbage head into strips not too wide and cook in salted water until “al dente”.

In a large frying pan, sauté the finely chopped onion (adding a little brown sugar) in a small amount of sunflower oil or other vegetable oil until light.

Add sour cream or crème fraiche and cook until creamy.

If the sauce is too thick w

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