Saddle of hare fillets
Preparation with
Made for Meat Sriracha Chili
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Ingredients for 4 persons
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1 kg Saddle of hare fillets
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1 Bunch Carrots with greens
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1 TBSP Olive oil
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2 TBSP BBQ rub
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Maple sirup
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Salt
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1 Bottle Kühne Made for Meat Sriracha
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Mixed salad as side
Preparation
Kitchen utensils
Grill, bowl, chopping board, vegetable peeler, knife
The day before, place the hare fillets and the contents of one bottle of MADE FOR MEAT Hot Chili Sriracha into a container. Mix well, cover, and marinate in the fridge overnight.
About an hour before grilling, remove the meat from the fridge and prepare the carrots. Peel them and trim the greens to about 4–5 cm. Toss in a bowl with olive oil and your chosen BBQ rub, then let them briefly marinate.
Preheat the grill to medium direct heat. First, sear the carrots on all sides until lightly charred, then move them to the indirect heat zone and brush with maple syrup. Remove excess marinade from the hare fillets and sear briefly on both sides. Once they release easily from the grill, turn them. After searing the other side, move the fillets to the indirect heat zone and cook until the internal temperature reaches 55°C. Meanwhile, brush the carrots with maple syrup occasionally. The carrots should cook indirectly for about 15 minutes, even if the meat is done earlier.
Once cooked, serve the hare fillets and caramelised carrots on a bed of lamb’s lettuce and sprinkle with a little salt (e.g., high-quality steak salt).