Saddle of hare on a nest of sauerkraut

Ingredients

• 1 Hare saddle of 1 wild hare without bullets
• 1kg sauerkraut
• Tomasu sweet Soy Sauce to taste
• Pepper and salt to taste
• Sunflower oil for frying
• Butter for frying

Preparation

Remove the meat from the refrigerator at least 2 to 3 hours in advance and let it come to room temperature. Rub the saddle of hare well with salt and remove any bullets.

In the meantime, heat the sauerkraut in a pan so that it gets nice and warm. To prevent it from drying out, you can add a few tablespoons of water to the sauerkraut in the pan.

Heat a frying pan with a thick base on high heat with a little sunflower oil. Sear the saddle of hare immediately. Let the meat take its time to develop a brown crust, but keep the heat high. Turn the meat evenly so that the meat is nicely seared on all sides and has a nice brown color. Note that the meat should still be nice and pink on the inside, so do not cook for too long, about 4 to 5 minutes. When you press the meat, you can feel how done it is. If it feels soft, it is pink on the inside.

Add the butter in the last minute and coat the saddle of hare nicely in the butter in the pan.

Remove from the pan and let it rest for a while before you start cutting the back against the grain into thin slices.

Place the slices on the warm sauerkraut. Sprinkle with freshly ground salt and pepper and drizzle with a delicious Sweet Soy Sauce from Tomasu.

Photography - Harm van den Broek - HAL158