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Saddle Of Hare Salad
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Ingredients
2 tablespoons vegetable oil
1 x 1 kg /2¼ lb saddle of hare
100 ml/3½ fl oz full-bodied red wine
100 ml/3½ fl oz meat stock
60 g/2 oz candied orange peel, chopped
2 tablespoons raisins
2 tablespoons pine nuts
2 heaped tablespoons capers
3 tablespoons cooked redcurrants
1 celery stalk, cut into julienne strips
Details
Serves: 6
Method
This is a recipe of Bartholomew Stefani’s, chef at the court of the Gonzagas.
Heat the oil in a frying-pan and sauté the saddle pieces slowly for 30-40 minutes. Towards the end of cooking time, add the wine and meat stock and simmer to reduce. Allow to cool.
Arrange on the cooked, cooled hare joints on a serving dish and sprinkle with the chopped orange peel, raisins, pine nuts, capers, redcurrants, and celery. Dress with the reduced sauce.
Heat the oil in a frying-pan and sauté the saddle pieces slowly for 30-40 minutes. Towards the end of cooking time, add the wine and meat stock and simmer to reduce. Allow to cool.
Arrange on the cooked, cooled hare joints on a serving dish and sprinkle with the chopped orange peel, raisins, pine nuts, capers, redcurrants, and celery. Dress with the reduced sauce.
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