Ingredients (4 Servings)


  • 200 g beetroot
  • 500 g vegetable or veal stock
  • 100 g red wine
  • 1 tablespoon cooking starch
  • 20 g balsamic cream (Crema di Balsamico)
  • 200 g wild hare fillets
  • 1 tablespoon clarified butter
  • Pepper

Horseradish purée:

  • ½ shallot
  • 65 g butter
  • 50 g white wine
  • 100 g vegetable or veal stock
  • Pepper
  • 4 teaspoons horseradish

Nutritional values (per serving)

Calories268 kcal
Fat13 g
Sodium469.0 mg
Carbohydrates9 g
Protein13 g
Phosphorus149 mg
Potassium302 mg
Liquid276 ml


Peel and grate the beetroot. Put the stock in a pan and add the grated beetroot. Heat the stock to boiling point and simmer for 20 minutes. Strain the resulting sauce then re-heat it once more. Stir the starch into the
cold red wine and stir into the sauce while maintaining the heat to produce a denser consistency. Add pepper and balsamic cream to taste. Fry the meat briefly at a very high temperature. Add pepper to the cooked meat and slice it thinly.

Sweat the shallot with 15 g butter and douse with the wine. Add the stock and reduce the mixture to half the original volume. Add pepper and horseradish to taste. Mix in the remaining butter (50 g) using a hand
blender. Place meat slices on pre-heated plates, pour on the sauce and garnish with horseradish purée.