Hare Fillet on Salad Bed

Ingredients

• 150 g kidney beans
• 200 g mixed salad
• 100 g mushrooms
• 1 pear (Williams Christ)
• 0.5 lemon (juice)
• 200 g hare fillet
• salt (pepper)
• 2 tbsp oil
• 1 tbsp Madeira
• 1 tsp Mustard
• 1 tsp balsamic vinegar
• 2 tbsp Red wine vinegar
• 3 tbsp red wine
• 4 tbsp Vegetable oil
• 2 tbsp chopped walnuts

Instructions

1. 1.

   Wash the beans, trim ends and cook in boiling salted water for about 5 minutes, then shock with ice water. Wash salad leaves, shake dry, tear into pieces and place in a bowl. Clean mushrooms and slice very thinly. Peel the pear, halve it, core it and cut into thin slices; drizzle with lemon juice.

2. 2.

   Rub the hare fillet with salt and pepper and sear it in hot oil on all sides for 5 minutes. Wrap in foil, deglaze the pan with Madeira, bring to a boil and remove from heat. Whisk together mustard, salt, vinegars, red wine and oil into a vinaigrette; mix with two-thirds of the salad leaves and divide onto four plates. Garnish with pears, beans, mushrooms and thinly sliced hare fillet. Mix the remaining vinaigrette with the pan juices and drizzle over the salad, sprinkling walnut kernels.