Filet of Hare with Herb Crust

Finely chop the parsley and press the garlic. Mix the soft butter with the garlic, parsley, Parmesan cheese, breadcrumbs and remaining herbs. Season with salt and pepper. Sear the rabbit fillets in oil, then coat them thickly with the herb mixture and gratinate them in the oven for a few minutes. Boil the potatoes with their skins until soft, peel them and grate them with a potato grater. Chop the onion and roast it together with the potatoes in oil until light brown, season with salt and pepper. Cut the cabbage into fine strips. Blanch it in salted water and let it cool down. Sauté the chopped shallots and the bacon cubes in butter. Add the cabbage, season with salt, pepper and a pinch of nutmeg and a few squirts of lemon juice. Add the vegetable stock and cook, covered, until almost evaporated. Finally, add the crème fraiche.

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