Gastronomixs

Roast saddle of hare on fine vegetables and smoked bacon

The intense flavour of the hare is complemented by the freshness of the vegetables in this dish. This dish is great for serving large groups. 

Roast saddle of hare on fine vegetables and smoked bacon

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Ingredients

3

 

saddles of hare

 

 

salt and pepper

150

g

celeriac, finely diced (brunoise)

250

g

carrots, finely diced (brunoise)

250

g

celery, finely diced (brunoise)

150

g

leeks, finely diced (brunoise)

150

g

shallots, finely chopped

100

g

smoked bacon

500

ml

game stock

Preparation method

  • Trim the saddles of hare and season with salt and pepper.
  • Fry the saddles meat-side down in a combination of olive oil and butter in a large metal oven dish.
  • Add the vegetables and the bacon, place the saddles on top of the vegetables bone-side down and roast in an oven preheated to 180°C. Regularly turn the vegetables and roast until the saddles are cooked medium. Remove the saddles from the oven dish and set aside to rest.
  • Add the game stock to the vegetables and briefly boil.
  • Serve the saddles of hare on top of the vegetables.

Serving suggestions

  • Serve with components of potato and cranberries.
  • Serve with a classic red port sauce and a berry jelly.

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