Gastronomixs

Hare Wellington

Beef Wellington is a classic preparation of beef fillet, mushroom duxelles, and puff pastry. This recipe uses saddle of hare instead of beef fillet. The duxelles is enriched with chestnuts and hazelnuts.

Hare Wellington

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Ingredients

1

 

saddle of hare

10

g

olive oil

20

g

mustard

100

g

shallots

1

clove

garlic

100

g

chestnut mushrooms

500

g

chestnuts (cooked)

50

g

hazelnuts

2

sprigs

thyme

1

sprig

rosemary

25

g

butter

100

g

Parma ham

2

sheets

puff pastry (15-20cm)

50

g

egg yolks

 

 

salt

 

 

pepper

Preparation method

  • Trim and remove the fillets from the carcass.
  • Heat the olive oil in a sauté pan to smoke point.
  • Season the hare fillets, quickly sear them in the olive oil, and remove from the pan. Fold in the thinnest part of the fillet to create an even cylinder of the meat.
  • Rub a little mustard all over the fillet and cool to 4°C.
  • Very finely dice the shallots and garlic for the duxelles. Finely chop the rosemary and thyme.
  • Place the chestnut mushrooms, chestnuts, and hazelnuts in a food processor and blend to a course mixture. Use the pulse button, so that the mixture does not become too fine.
  • Melt the butter in the same sauté pan used to fry the hare.
  • Add the shallots and garlic and gently fry until soft. Add the thyme and rosemary and continue to fry gently.
  • Add the chopped mushrooms, chestnut, and hazelnut mixture and fry on low heat so that the moisture in the mushrooms evaporates. Season with salt and pepper.
  • Pour onto a stainless-steel sheet and allow to cool completely.
  • Preheat the oven to 230°C.
  • Cut the Parma ham into eight slices of 1 millimetre thick. Place three sheets of 30 x 30cm cling film on the work surface.
  • Place a thin rectangular layer of Parma ham on the cling film to create a rectangle of 15 x 20cm.
  • Cover the Parma ham with a thin layer of duxelles. Shape into a rectangle of 10 by 15 centimetres.
  • Place the hare fillet in the centre of the duxelles. Tightly roll this in the cling film
  • Place in the refrigerator to firm up for 20 minutes. Place another three sheets of 30 x 30cm cling film on the work surface.
  • Place the sheet of puff pastry on the cling film. Take the prepared cylinder of hare from the refrigerator and tightly roll it in the puff pastry.
  • Make sure that the cylinder is tight and remove the cling film. Place the cylinder on a baking tray lined with baking paper.
  • Brush the cylinder with the egg yolk and season with coarse sea salt.
  • Lightly score the puff pastry using the reverse side of the blade of a knife. Create an original design.
  • Make a small hole in the centre of the cylinder for the steam to escape. Use a cutter for this.
  • Repeat this process for the second fillet.
  • Place a meat thermometer in the Wellington and bake in the oven according to the following method:
  • In the oven at 230°C: for ten minutes until the core temperature is 25°C.
  • In the oven at 180°C: for ten minutes until the core temperature is 48°C.
  • Remove from the oven and allow to rest for five minutes on a stainless-steel cooling rack.
  • Cut into thick slices and serve immediately.

Serving suggestions

  • Serve with a tangy red cabbage salad.
  • Serve with a spiced beetroot sauce or a classic Cumberland sauce.
  • Variation tip: use a combination of mushroom varieties for the duxelles, such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.
  • Variation tip: use roasted garlic or confit garlic instead of fresh garlic for a different flavour accent.
  • Variation tip: use herbs such as sage, tarragon, or wild garlic instead of rosemary and thyme.

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