With Balsamic vinegar lentils and autumnal Frisèe lettuce

Ingredients

• 2 fresh hare fillets, trimmed of white sinew
• 100g colourful lentils
• 2 slices of Serrano Ham, diced
• 1 sour apple
• 2-3 shallots
• 20-30g minced walnut
• 80-100g crispy fresh Frisèe lettuce
• a little walnut oil
• 2-3 fresh porcini mushrooms
• a little high quality Balsamic vinegar
• spices

Preparation

The lentils:

1. Cook the lentils in a little stock al dente.
2. Mince the Serrano ham and dice shallots and sweat them.
3. Deglaze the glassy shallots with Balsamic vinegar.
4. Add the lentils.
5. Now put the minced apples and the chopped walnuts into the lentils.
6. Add and a little walnut oil too.
7. Mix, and add spices to taste.
8. Brush the porcini mushrooms, if possible, don’t wash them.
9. Cut them into thin slices.
10. Sautée them in butter until they are golden.
11. Season them with salt and pepper.

The Vinaigrette:

1. Mix Balsamic vinegar, salt, pepper and walnut oil to delicious vinaigrette for the Frisèe lettuce.

The fillets of hare:

1. Preheat the oven up to 180° C.
2. Season the fillets with salt and pepper.
3. Fry them in some concentrated butter until they are golden brown.
4. Place in the oven for 3-4 minutes
5. Afterwards let them rest for 2-3 minutes.

Serving suggestion

• Slice the fillets into long, thin portions.
• Place them onto lukewarm lentils.
• Put the crispy pieces of porcini mushrooms on top.
• For a finishing touch add leaves of Frisée lettuce.