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Saddle of wild hare roast golden brown with layered toffee chestnut, sautéed boletus and potato patties

Ingredients:

Serves 4: 800 g clean, ready-to-cook saddle of wild hare, 300 g cooked and peeled chestnuts, 100g granulated sugar, 10 cl freshly squeezed orange juice, 400 g potatoes, 50 g husked pumpkin seeds, 400 g boletus, 200 g onions, 5 g garlic, 10 g flour, 1 egg, 200 g bacon, 4 portions of brown sauce with cranberries, fresh herbs: parsley, thyme, rosemary, salt, ground black pepper, game spice mix.

Cooking instructions:

Season the ready-to-cook saddle of wild hare with the freshly ground black pepper and the game spice mix, place on silver foil and sprinkle with the fresh herbs and oil. Roll into the silver foil and leave in the refrigerator for 3-4 hours. Grate the potatoes and mix in a bowl with the crushed garlic, pumpkin seeds, finely chopped herbs, flour, egg, salt and pepper. Make round patties and fry them in hot oil. Fry the boletus with the onions and diced bacon. Heat and melt the sugar until golden brown. Roll the chestnuts in the soft toffee, add the orange juice and simmer. Roast the marinated saddle of hare golden brown and serve with brown sauce with cranberries, toffee chestnut and potato patties.