I rarely hunt hares, only a few a year. After a shot, I make sure to empty the bladder immediately to avoid the meat turning bitter. Serve this fillet with your favourite side dish. Happy cooking!

Ingredients

• Fillet of hare

• 2 fat garlics, sliced

• 2 tbsp olive oil

• a handful of fresh thyme

• 50 g butter

• Salt and pepper

Procedure

Take the meat out of the fridge about 20 minutes before cooking and allow it to reach room temperature. Trim the fillet of hare and season with salt, pepper and fresh thyme. Drizzle with olive oil so that the meat is completely covered. 

Then heat butter in a frying pan. Slice the garlic and fry in the butter for 1-2 minutes. Add some fresh thyme to the pan with the meat. Fry the hare fillet for 3 minutes on each side (depending on the size of the fillet). Make sure to pour some of the butter over the meat regularly. This will help to develop more intense flavours. Set aside and allow to rest for 6 minutes before slicing and serving.

If you are serving tomato salad and ravioli, you can make the salad first and while the meat is resting, you can prepare the ravioli. Happy hunting and good cooking.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Dried Venison.