Saddle of Hare with Grapes and Brandy

Name: Saddle of Hare with Grapes and Brandy
Yield: Serves 2
Ingredients: 150 ml/¼ pint game or chicken stock; 150 ml/¼ pint game or chicken stock; 2 tablespoons port; 150 ml/¼ pint double cream; 24 black and/or white grapes, halved and pipped; 24 black and/or white grapes, halved and pipped; 1 saddle of hare, skinned; salt; freshly ground black pepper; 4 rashers of green streaky bacon, rinds removed; 2 tablespoons brandy

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

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

Sauce
Main course
Gluten-free

Method

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