Stuffed Saddle of Hare with Quendel Sauce

Make potatoes and grate, then add zucchini strips and finish baking in butter.

Remove the saddle of hare from the bottom. Mix the veal with whipping cream in a food processor until you get a farce. The farce must then be put on the saddle of hare and the whole wrapped with the pork net.

The wrapped saddle of hare is then seared and cooked in the oven at 200 °C for 10-15 min. Now rest briefly.

For the thyme sauce, boil the removed bones and the vegetable cuttings in 1/2 liter of water to make a stock. Reduce the stock with whipping cream and season with salt, pepper, sherry and thyme.

Sauté the giblets and garnish with a sprig of thyme.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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