Roast Saddle of Hare with Salsify and Pancetta Fritters and Jugged Hare Potatoes

Name: Roast Saddle of Hare with Salsify and Pancetta Fritters and Jugged Hare Potatoes
Yield: Serves 4
Ingredients: 2 eggs; 50 g tomato purée; 1 litre brown stock; 50 g dripping salsify and pancetta fritters (homage to John Williams); 2 saddles of hare, trimmed of all skin and sinew; Flour, water and salt for a ‘blanc’; 30 g fresh white breadcrumbs; 50 g butter; 50 g new season garlic; 1 shot cognac; 2 cloves garlic; 50 g olive oil; 1 bottle red wine; 1 onion; 6 rashers streaky bacon; 10 g grated Parmesan; 2 young hares; 12 thin slices of pancetta; 1 lemon; 25 g plain flour; 50 g lemon juice; 1 bouquet garni

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Jugged Hare

2 young hares
1 shot cognac
50 g

Main course

Method

Jugged Hare

Skin and clean the hare taking care to collect the blood if you intend to use it.
Remove the saddle and set aside for the dish below.
Cut the remaining hare into pieces by naturally jointing the carcase.
Place the pieces in a bowl and sprinkle with brandy, olive oil and seasonin