• Course

    Main course

  • Category

    Game,
    Vegetables

  • Cooking technique

    Baking,
    Grilling,
    Stewing

  • Level

    Easy


  • Advance preparation

    20 minutes

  • Preparation

    40 minutes

  • Total

    60 minutes

  • Amount

    4 persons

Big Green Egg Grilled saddle of hare with braised red cabbage with apple

If you like saddle of hare, you simply have to try this game recipe. Cooking the saddle on the bone is a great way to add flavour. It is possible to fry saddle of hare on the bone, but grilling it will give it even more flavour. After grilling, you can place it on the skillet with the red cabbage until it is fully cooked. 20 minutes later, you can fillet the saddle at the table and serve it with the red cabbage with apple.

 

INGREDIENTS

VEGETABLES

  • 1 onion
  • 3 parsnips
  • 3 sweet-tart apples such as Jonagold
  • 1 red cabbage
  • 4 tbsp olive oil

SADDLE OF HARE

  • 2 saddles of hare, membrane removed

PREPARATION IN ADVANCE

  1. Place the Cast Iron Grid on the Big Green Egg, ignite the charcoal and heat to a temperature of 180°C.
  2. Peel and finely chop the onion. Peel the parsnips and cut into cubes. Core the apples and cut into cubes. Cut the red cabbage into strips.

PREPARATION

  1. Place the Cast Iron Skillet on the grid and heat the olive oil in it.
  2. Add the onion and fry for approx. 2 minutes. Add the cubes of parsnip and apple and fry for 1-2 minutes more. Stir in the red cabbage and fry for another 2 minutes, turning the vegetables occasionally. Close the lid of the EGG after each action.
  3. Deglaze the vegetables with 400 ml of water, stir well and season to taste with sea salt and black pepper. Push the skillet to the back of the grid, or remove it from the EGG. Place the saddles of hare on the grid and grill for about 2 minutes. Turn the saddles over and grill for another 2 minutes.
  4. Place the saddles of hare meat side up on the vegetables in the skillet. Push the skillet back to the middle of the grid, or replace in the EGG. Insert the pen of the Dual Probe Remote Thermometer into the centre of the meat of one of the saddles. Set the core temperature to 52°C and close the lid of the EGG. Leave the saddles of hare and the vegetables to cook for approx. 20 minutes until the set core temperature has been reached.
  5. Remove the Cast Iron Skillet from the EGG. It is easy to fillet saddle of hare by separating the meat from the bone using the back of a spoon. Carve the saddles into nice slices if desired and sprinkle with black pepper and sea salt. Serve the saddles of hare with the vegetables.

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