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

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

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

Ingredients

Jugged Hare

Method

Jugged Hare

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