Gastronomixs

Hare gravy with Oriental spices

A flavourful hare gravy complemented by the flavours of Oriental cuisine.

Creation by Bart Lammersen, Tuindorphotel & Restaurant ’t Lansink *, Hengelo, the Netherlands.

Hare gravy with Oriental spices

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Ingredients

500

g

hare carcasses

1

litre

game gravy

50

g

nam pla (Thai fish sauce)

50

g

oyster sauce

1

 

red chilli pepper

1

stalk

lemongrass

1

tbsp

curry powder

1

 

bay leaf

10

g

ginger

2

 

star anise

150

ml

sake or rice wine

1

 

lemon zest

1

 

lime zest

250

g

hare blood butter

Preparation method

  • Marinate the hare carcasses in the fish sauce and oyster sauce for a few hours.
  • Bring the hare carcasses and the remaining ingredients (except for the game stock, sake, and hare blood butter) to the boil.
  • Deglaze the gravy with the sake and reduce the liquid by half.
  • Add the game gravy and leave to infuse for one and a half hours.
  • Pass the gravy through a sieve and reduce to half.
  • Bind the gravy with the hare blood butter.
  • Cook for another five to ten minutes to create a lovely thick gravy. 

Serving suggestions

  • Gravy for a classically roasted saddle of hare.

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