Hare Fillet on a Bed of Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 17.25 g | (18 %) | ||
| Fat | 27.46 g | (24 %) | ||
| Carbohydrates | 14.97 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.41 g | (15 %) |
| Vitamin A | 380.09 mg | (47,511 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.23 mg | (27 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 7.94 mg | (66 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 21.19 μg | (7 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 0.46 μg | (1 %) | ||
| Vitamin B₁₂ | 4.15 μg | (138 %) | ||
| Vitamin C | 24.71 mg | (26 %) | ||
| Potassium | 343.03 mg | (9 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 25.4 mg | (8 %) | ||
| Iron | 4.58 mg | (31 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.42 g | |||
| Cholesterol | 41 mg |
Ingredients
- Ingredients
- 150 grams Green beans
- 200 grams mixed Lettuce
- 100 grams Chestnut mushroom (portobello)
- 1 Pear (Bartlett)
- ½ lemon (juice)
- 200 grams Rabbit fillet
- salt (pepper)
- 2 Tbsps vegetable oil
- 1 Tbsp Madeira Wine
- 1 tsp Mustard
- 1 tsp balsamic vinegar
- 2 Tbsps Red wine vinegar
- 3 Tbsps Red wine
- 4 Tbsps vegetable oil
- 2 Tbsps chopped Walnut
Preparation steps
Rinse beans, pinch back ends and cook in boiling salted water for about 5 minutes, rinse in cold water. Rinse lettuce leaves, shake dry, separate and place in a bowl. Clean mushrooms and cut them into very thin slices. Peel pears, cut in half, remove seeds and cut into thin wedges, sprinkle with lemon juice.
Rub the hare fillet with salt and pepper and brown on all sides in hot oil for 5 minutes. Deglaze with Madeira, let boil, remove the pan from the heat and seal in foil. Combine mustard, salt, vinegars, wine and oil for a vinaigrette and mix with two-thirds of salad leaves and spread on four plates. Garnish with pears, beans and mushrooms. Cut fillet of hare into thin slices and distribute. To serve, mix the remaining vinaigrette with the gravy and drizzle over the salad, garnish with walnuts.
