Saddle of hare larded with local pork belly

A classic preparation of saddle of hare. In this recipe, the saddle is larded with the belly bacon of the Bentheim Black Pied pig and then cooked on the bone. This creates a more intense flavour and a more tender and juicier end result. You can use any unique type of bacon particular to your own region.

Creation by Thijs Punte, De Swarte Ruijter restaurant, Holten, the Netherlands.