Hare back part and Brussels sprout puré with a crisp Brussels sprout salad
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By Claus Meyer
Hare back part and Brussels sprout puré with a crisp Brussels sprout salad
Servings:
4
PREPARATION:
- 1
Cut the fillets away from the bone and remove any tendons.
- 2
Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until they are a light pink.
- 3
Let them rest 1-2 minutes, before cutting them into nice médaillons.
Servings:
4
PREPARATION:
- 1
Cut the fillets away from the bone and remove any tendons.
- 2
Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until they are a light pink.
- 3
Let them rest 1-2 minutes, before cutting them into nice médaillons.
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