Steinpilz Haresback

Ingredients

• 2 cloves garlic
• 500 g chanterelles
• 4 tbsp butter
• 4 tbsp olive oil
• 3 tbsp parsley
• Salt
• freshly ground pepper
• 2 haresbacks, trimmed
• 2 tbsp walnut oil
• 1 tbsp sugar
• 50 ml red wine
• 100 g cranberries

Instructions

1. 1.

   Halve the garlic cloves and rub them into a pan. Clean the chanterelles and slice them. Sauté in butter and olive oil. Season with parsley, salt, and pepper.

2. 2.

   Season the haresbacks with salt and pepper, then sear them in hot walnut oil for 8-10 minutes on gentle heat. Wrap in foil and let rest.

3. 3.

   Caramelize the sugar in the pan fat. Add red wine to deglaze, scraping up browned bits. Strain the liquid, bring it back to a boil, and steam the cranberries for 1‑2 minutes.

4. 4.

   Slice the haresback fillets into rounds and serve with the chanterelles and sauce.