Hare Loin with Root Vegetables and Quince

Ingredients

• 600 g hare loin
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 Shallot
• 1 Garlic clove
• 1 Carrot
• 0.25 celeriac
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 350 ml game stock
• 1 ripe pear
• 2 ripe quince
• 8 baby carrots
• 20 g butter
• 2 tbsp honey
• 2 sprigs Rosemary
• 1 tsp sea salt

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Wash the hare loin, pat dry, remove excess fat and sinews, and season all sides with salt and pepper. Heat oil in a pan and sear the hare loin on all sides until browned. Remove and place on a parchment-lined baking sheet; roast in the preheated oven for 8-10 minutes to medium‑rare.

2. 2.

   Peel the shallot and garlic, roughly chop them, and sauté with diced carrot and celeriac in the pan fat. Add tomato paste, stir briefly, then deglaze with red wine. Reduce, add more wine, then pour in game stock. Simmer for 10-15 minutes over medium heat. Strain through a fine sieve, bring to a boil again, and season with salt and pepper. Meanwhile, wash the pear and quince, quarter them, remove seeds, and cut into wedges. Peel carrots and trim greens to about 1 cm.

3. 3.

   Melt butter in a pan; sauté carrots with fruit for 3-5 minutes, add honey and rosemary, and caramelize briefly. Slice the cooked hare loin, sprinkle with pepper and sea salt, and arrange on warmed plates alongside the fruit, vegetables, and sauce.