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Marinated Roast Saddle Of Hare Recipe


Marinated Roast Saddle Of Hare Recipe Rodge / All my dishes
2 years, 2 months ago
Fit... Schweeet... Gooodd...
Prep:24m Cook:45m Servings:2

Rodge

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Ingredients
  • 1 Saddle Hare
  • 4 Rashers Pancetta
  • 150ml (¼ pint) Burgundy
  • 50g (2oz) Good Fench Butter and a little Ghee
  • 2 Carrots, 2 Sticks Celery, 1 White onion, roughly chopped
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Oil
  • 12 Peppercorns
  • 2 Sprigs Rosemary
  • 2 cloves garlic (pureed)
  • 3 Sage Leaves
  • Plain Flour
  • Salt and Pepper

Directions
  1. Remove the thick silver skin from the saddle using a sharp knife.
  2. Place the hare, wine, vinegar, peppercorns, rosemary and garlic into a bowl, clingfilm and refridgerate for 24 hours, turning occasionally.
  3. Remove the Hare from the marinade and reserve.
  4. Bard with alternate layers of Pancetta and Sage Leaves.
  5. Heat the butter and ghee in a roasting tin and fry the vegetables lightly.
  6. Sit the Hare on top and roast in a pre-heated oven at Gas 6 ( 200°C; 400°F) for 30 - 40 minutes.
  7. Remove the Hare and strain contents of the roasting tray into a bowl, discard the vegetables.
  8. Place the tray on to a gas ring and sieve the marinade into it to deglaze.
  9. Add a little more Burgundy if necessary and allow to reduce by half.
  10. Finish with Demi glace if you wish and serve with roasted Pink fir apple potatoes and glazed baby vegetables.
  11. How's that for a bit of Hare on a G - String?

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Comments

maggiehc 1 year, 4 months ago said:
This sounds wonderful! We don't eat rabbit often enough but I really like it.


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