Cannelloni of Wild Hare Saddle with Parsley Root Puree and Pepper Fig

For the pepper figs, soak the figs in a mixture of red wine and port wine for 12 hours. Then boil the red wine stock with sugar in a pot and assemble (bind) with the ice-cold pieces of butter. Add the figs and season with cassis and peppercorns.

Peel and slice the parsley roots. Heat the butter in a pan and sauté the parsley roots with the thyme. Pour in the chicken stock and simmer. Once the parsley roots are cooked, add the cream. Remove the thyme sprig (individual leaves can remain inside) and puree the parsley root mixture with a hand blender, passing it through a hair sieve if necessary.

For the parsley root mousse, slice 1 shallot and sauté in butter with a clove of garlic and a sprig of thyme until translucent. Add chicken stock, cream and 3 tablespoons of parsley root puree and cook for 3 minutes. Remove thyme sprig and puree the mixture. Pass through a hair sieve, season with white port wine, tabsaco and salt.

For the cannelloni filling, sauté the cleaned and finely chopped mushrooms in olive oil with thyme and garlic until hot. Whip the room-warm butter until creamy and beat in the yolks one at a time. Add the mushrooms and bind with the breadcrumbs.

Cook the lasagne sheets in salted water until al dente. Rinse in cold water, pat dry and spread the mushroom-butter-yolk mixture evenly on top.

Sauté the saddle of hare in oil with w

Preparation Tip:

Prepare the pasta dough for the cannelloni of wild hare back yourself from 200 g flour, 300 g semolina, 5 eggs, 1 tbsp olive oil, 1 pinch of salt.

Related Recipes:

Parsley Root MousseFor the parsley root mousse, peel the parsley root and the onion. Pull the thyme leaves from the stem and... Matjestimbale with Yogurt Mustard SauceBoil the stock to half the original mass. Rub the maties dry, cut very finely into cubes. Remove the skin from... Krüstchen Goulash with Roegelchen(*) From the shoulder or possibly topside and preferably from species-appropriate animal husbandry. Cut beef... ShakshukaFor the shakshuka, peel garlic cloves and onions, finely dice and sauté in heated olive oil in a large pan... Fish SoupBring the fish, peeled and halved onion together with bay leaves, parsley, juice of one lemon, white wine in 1... Stuffed Peppers Sicilian StylePreheat the oven to 210 °C top/bottom heat. Cut off a “lid” at the stem end of the peppers. Core... Cream of Feta Cheese in Paprika CoatRinse peppers, cut in half, remove stem end, seeds and dividers. Halve peppers lengthwise and place on a... Fennel Mozzarella Skewers with Peach TomatoesDrain the mozzarella well. Cut artichoke hearts into small pieces and boil in a little salted water until... Quail Breast with RosemaryGut, flay and skin the quails, remove the breasts and throats. Season with salt and pepper. Heat the butter... Potato SoupFor the potato soup, peel and dice potatoes and boil in 1 l salted water. Sauté onion, garlic and parsley in...