Hare is something I rarely hunt, only a few a year. After a shot I make sure to empty the bladder straight away to prevent the meat to turn bitter. Serve this fillet with your favorite side dish. Happy cooking!

Ingredients:

• Hare fillet

• 2 garlic cloves, sliced

• 2 tbsp olive oil

• Handful of fresh thyme

• 50 g butter

• Salt and pepper

Directions:

Take the meat out of the fridge about 20 minutes before cooking and let it come to room temperature. Trim the hare fillet and season with salt, pepper and fresh thyme. Drizzle with olive oil, making sure the meat is fully coated.

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

If you serve tomato salad and ravioli, you can make the salad as the first thing, and while the meat is resting, you cook the ravioli. Happy hunting & happy cooking.