Saddle of Hare with Beetroot Mash

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

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.