Pink Roasted Saddle of Hare with Juniper Cream Sauce

A delicious recipe for all strawberry lovers!

Cut the fillets from the hare backs, remove the sinews and cut into portions of about 100-120 g.

Fry the fillets in a hot frying pan, season with salt and pepper and set aside to cool.

Add the game ground sauce with the juniper berries to the roast mixture form and lightly swirl a little. Pass the sauce through a sieve, add the whipped cream and season.

Before serving, place the roasted hare fillet briefly in the oven heated to 170 degrees.

The fillets can be served whole or sliced.

Serve with crispy cooked broccoli florets, mulled wine onions and pretzel buns as well as juniper cream sauce.

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