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Saddle of Hare with Beetroot Mash
- Serves
4
- Difficulty
Easy
By Mark Hix
Published 2008
You should be able to get two decent portions from a saddle once filleted, saving the rest of the hare for a casserole or pie. I’ve used two types of beetroot here: the common red beetroot, finely shredded and gently cooked with red onions and a touch of cider vinegar; and the white or yellow beetroot, cooked and mashed for the surprise element.
Ingredients
Method
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I think this was the first time I’ve cooked saddle of hare, though I always watch out for it on restaurant menus. This came from The Wild Ames Company and teach saddle gave two generous portions. The earthy beetroot and redcurrant sauce complemented the tender fillet perfectly. Golden beetroot mash would have been great had I been able to find some, but easier said than done. Jerusalem artichoke purée worked out well as an alternative, though.