Gastronomixs

Hare cooked in glühwein (mulled wine)

This is a wonderful method for combining marinating with cooking. The classic flavours of glühwein (mulled wine) beautifully complement the powerful flavour of the game. In this recipe the hare is cooked sous-vide, but you can also cook it in a pan as shown on the photo.

Creation by Liza Homan, Da Vinci restaurant, Maasbracht, the Netherlands.

Hare cooked in glühwein (mulled wine)

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Ingredients

1

bottle

red wine

250

ml

red port

250

g

water

150

g

sugar

1

 

orange

1

 

lemon

4

 

cloves

4

 

cardamom pods

1

 

vanilla pod

2

 

bay leaves

3

 

saddles of hare, trimmed

Preparation method

  • Place the red wine, port, water, sugar, cloves, bay leaves, cardamom, vanilla, and the juice and zest of the orange and lemon in a large pan.
  • Bring to the boil and simmer to create an intensely-flavoured glühwein (mulled wine). Allow to cool.
  • Trim the saddles of hare by removing all the sinews and membranes.
  • Place the whole saddle in a vacuum bag and add enough glühwein to fill the bag to about three-quarters full.
  • Pull vacuum and cook for six to eight minutes in a thermal bath/sous-vide system at 56°C.
  • Remove the meat from the vacuum bag and fry in the butter until nice and brown.
  • Check the core temperature which should be around 45°C.

Serving suggestions

  • You can use the cooking liquids to create an accompanying sauce.
  • Serve with components of apple, pear, celeriac, or potato.

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