Roast Saddle of Hare with Caramelised Apples

Name: Roast Saddle of Hare with Caramelised Apples
Yield: serves
Ingredients: 2 saddles of hare; 1 carrot, finely chopped; one small onion, finely chopped; 2 shallots, finely chopped; 1 tablespoon calvados; 8 tablespoons good game stock; salt and freshly ground black pepper; 250 ml (scant ½ pint) crème fraîche; butter; 2 tablespoons olive oil; 6 tablespoons white wine; 1 tablespoon sugar; a few peppercorns and juniper berries, crushed; a few peppercorns and juniper berries, crushed; 3 Cox’s orange pippins; 6 tablespoons olive oil; 3 strips of lemon peel; 2 cloves garlic, crushed and chopped; 1 sprig of thyme; 1 bay leaf; salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

2 saddles of hare

Main course
Gluten-free

Method

Place the saddles in an oval dish, add the marinade ingredients, turn the saddles in the mixture, cover tightly with cling-film and refrigerate for at least 24 hours. Turn the meat several times during this time.

Remove the saddles from the marinade, dry them and brown them in 2 tablespoons of hot olive oil in a roasting pan. Ease the fillets away from the chine bone with a sharp knife,