Smoked Hare Fillet

Lightly Smoked Hare Fillet 4 Servings


2 pcsHare Fillets
1 tbspSpice blend - pink pepper,
green pepper, black pepper
400 gGreen Asparagus
1 pcsShallot, Minced
Butter, Olive Oil
2 dlCooking Oil
10 pcsWild Garlic Leaves
20 gFlat Leaf Parsley
1 pcsLemon
1 dlHerb Sallad
1/2 dlRoasted Hazelnuts
1 dlCream Cheese
Salt and Pepper


Cut up the hare and plate up with asparagus, hazelnuts, cream cheese wild garlic.


Hare Fillet
  1. Season the hare with salt and pepper.
  2. Then smoke at low heat (+50-60 °C) for 2-4 min.
  3. Allow to cool.
  1. Pick over and trim the asparagus. 
  2. Finely mince the shallot.
  3. Heat the butter and the oil.
  4. Put in the asparagus and put on 1/2 dl water to simmer covered for 2min. 
  5. Take out and set aside on a plate.
Wild Garlic Oil
  1. Heat the oil to 60 °C 
  2. Blend the wild garlic, parsley and a pinch of salt until the oil is smooth.
  3. Season to taste with a little grated lemon zest and juice.