Saddle of Hare with Grapes and Brandy

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A saddle of hare is the ideal joint of meat for two people, and is tender enough (provided the animal wasn’t too elderly to begin with) to roast quickly at a high temperature. Add this cream and grape sauce as well, and you have an unashamedly luxurious meal ahead of you.


  • 1 saddle of hare, skinned
  • salt
  • freshly ground black pepper
  • 4 rashers of green streaky


Season the saddle with salt and pepper. Lay the bacon over the hare to protect the meat. Put the saddle into a roasting tin and roast in a preheated oven, 220°C/425°F/gas mark 7, for 15–20 minutes. Heat the brandy gently in a small pan, then pour over th