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

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

Part of