Medallions of Hare with Grapes

Name: Medallions of Hare with Grapes (Médaillons de lièvre aux raisins)
Cuisine: Swiss
Ingredients: 20 medallions of young hare (cut from the saddle), about 25 g (1 oz) each, well trimmed and any sinews removed; 20 medallions of young hare (cut from the saddle), about 25 g (1 oz) each, well trimmed and any sinews removed; 40 g (1½ oz) shallots, finely chopped; 6 juniper berries, roughly crushed; 15 g (½ oz) thyme leaves; 6 black peppercorns, roughly crushed; 400 ml (14 fl. oz) game stock; 20 large white grapes, skinned, and pips removed with a skewer; 10 ml (2 tsp) lemon juice; 150 g (5 oz) chanterelles, cleaned and washed; salt and freshly ground pepper; salt and freshly ground pepper

Médaillons de lièvre aux raisins

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Prime quality hares are about 4-8 months, with a paler meat than older animals.

Ingredients

20 medallions of young hare (cut from the saddle), about 25 g (1 oz) each, well trimmed and any sinews removed

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the medallions of hare with salt and pepper.
Sauté them in a non-stick pan for about 2 minutes on each side until pink. Remove from the pan and keep warm.
Add the shallots to the pan and sauté, stirring constantly, until transparent.
Add the juniper berries, thyme leaves and peppercorns. Mix well and sauté for 1 minute.
Add th