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

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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

Method

Jugged Hare

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