Saddle of Hare Cooked in Cream

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in

By Joyce Molyneux

Published 1990

  • About

My favourite way with a saddle of hare – a real treat. It is a slightly simplified version of a recipe from Elizabeth David’s French Provincial Cooking. I serve it with a dish of Hot Grated Beetroot and a purée of celeriac and potatoes.

Cut the saddle of hare to include the ribs as well – that way you get two really substantial por