Hare fillet medallions with pears and chestnut puree

2_09333 FILET MEDALLIONS LEPRECON AWARD for INTERACTIVITY pears and CHESTNUTS PUREE INGREDIENTS for 4 PERSONS 8 Hare fillet medallions, 4 medium potatoes, 4 dl milk, 100 g butter 400 g chestnuts, already cooked (you can use those stored under vacuum), a few tablespoons of olive oil, salt, pepper, a glass of dry white wine, a spoonful of thyme honey, a teaspoon of cream of cassis, 8 small pears, an orange juice, 300 ml water, 300 ml of sweet wine, a stick of vanilla, 8 teaspoons of cranberry jam.

Wash the potatoes and boil in salted water, drain, let cool, then Peel.

Pass the potatoes together with the chestnuts to a ricer, collect the past in a saucepan with the milk and 50 g of butter make a classic as well, then keep warm.

Peel the pears.

In a saucepan pour the water, the sweet wine, orange juice and add the vanilla stick; bring to a boil, then lower the heat, take the pears and cook over gentle heat for about 20 minutes.

When cooked, drain and keep warm.

Heat the oil in a large frying pan and fry the fillets, two minutes on each side, season with salt and pepper, remove from the Pan and keep warm.

Discard the cooking fat, put the pan on fire and pour the white wine, scrape the bottom of the pan with a wooden spoon, add the thyme honey and cassis cream.

Please reduce the sauce, add the rest of very cold butter and mix quickly.

Cut the pears in half, horizontally, and farcitele with a teaspoon of cranberry jam.

Serve immediately with two fillets on each plate, two pears, a spoonful of mashed and by spraying with the sauce.