Saddle of hare, bitterball of hare leg and Orange Marmalade

For the bitterball Fry the meat of the leg brown, spice with salt and pepper. Add the stock and water. Braise the onions in butter and add the flour. Mix everything into a roux and add the milk along with the juice of the lemon and chopped parsley. Mix the cream with egg yolks and add to the farce. Add the 10 soaked gelatin leaves and leave overnight in the fridge. Portion the croquettes and bread them with flour, egg white and breadcrumbs. Bake at 180°. For the meat Brown the hare back nicely and let it rest for 5 minutes. Melt the Orange Marmalade in the pan and deglaze with the game stock. Let it reduce to sauce thickness. Cut the grapefruit and orange (peler à vif). Remove the hare fillets from the bone and dresse this nicely on a plate, together with the citrus and the fried bitterballs.