Hare saddle fillet has a special texture and taste. The taste is intense and strong. In addition, the taste is quite similar to deer, but it is somewhat softer in texture. Hare is often thought of as a stew, but it is actually easy and quick to prepare. Hare saddle fillet requires a short preparation time because it can become dry very quickly. This is exactly the reason why the hare saddle is ideal for preparing sous vide!
| Author | Jorick |
| People | 4 |
| Temperature | 57 |
| Cooking time | 40 minutes |
| Prep time | 35 minutes |
Ingredients:
- 4 hare fillets
- Olive oil
- 20 g thyme
- 20 g butter
- 600 g sprouts
Preparation:
- Cooking the saddle of hare: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 57 °C and let the water heat up. Place the whole saddle of hare together with olive oil, a sprig of thyme and some pepper and salt in the sous vide bags. Place the sous vide bag in the water bath and set the timer to 40 minutes.
- Sous vide Brussels sprouts: Take a container or pan and fill it with warm water. Set the sous vide device to 84 °C and let the water heat up. Put the sprouts together with black pepper and salt in the sous vide bags. Place the sous vide bag in the water bath and set the timer to 60 minutes.
- Color: Preheat the oven to 200 ºC. When the timer goes off, remove the sprouts from the water bath. Place the sprouts on an oven dish and put them in the oven for 5 to 7 minutes. The sprouts will be grilled and will get a light brown color. Stir the sprouts regularly.
- Brown it: When the timer goes off, pat the saddle of hare dry with a cloth and then brown it on high heat with some butter. Season the saddle of hare with salt and pepper after baking.
- Make it even tastier: Complete the dish with, for example, a game sauce and mashed potatoes.
You will need the following products to prepare this recipe:
[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]
[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]
[product=vacuum bags]
Suitable for sous vide cooking
[/product]
[product=oven-mitten-cotton]
Protect your hands!
[/product]
[product=potato press]
Make mashed potatoes with this recipe
[/product]
2 comments
Lu
Beste Jorick,
stilaan wildseizoen dus worden de bewaarde “wildzaken” nog eens bekeken.
Deze hazenrug lijkt mij enorm lekker te zijn en de visualisatie hiervan is ook schitterend.
Alleen stel ik mij de vraag wat die groene gehakte dingen zijn die tussen de hazenfilets liggen.
Ik neem aan dat dit de gebakken spruiten zijn die je gehakt hebt….correct?
Nog een vraagje: in dit recept heb je tweemaal je sous-vide apparaat nodig, ik veronderstel dat de meesten onder ons geen twee apparaten hebben, dus ga ik er dan van uit dat je eerst de hazenrug(gen) bereidt (nog niet kleuren in de hete pan), deze nadien, als de spruiten klaar zijn, terug op temperatuur brengt en kleurt in de hete pan en dan serveert.
Of bereid je de spruiten eerst voor en dan de rest?
Bij voorbaat dank.
Mvg/Lu
Jorick van Souvy
Hey Lu,
De groene gehakte dingen tussen de hazenrugfilet zijn pistachenootjes. En ik zou eerst de hazenrugfilet bereiden en vervolgens de spruitjes. Zo staat het ook in het recept beschreven :)!
Veel succces!
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.