Hare, Stilton, pear

Name: Hare, Stilton, pear
Cuisine: Northern Europe
Ingredients: 100 g 100% dark chocolate, for grating over the final dish; 100 g Colston Bassett Stilton, broken up and crumbled; 30 g pennywort; 4 ripe conference pears cut into 8 wedges, seasoned with Szechuan pepper before serving; 20 cauliflower florets, thinly sliced; 4 ripe conference pears cut into 8 wedges, seasoned with Szechuan pepper before serving; 10 ml soy sauce; 10 ml sherry vinegar; 100 g 70% dark chocolate; 20 ml olive oil; 500 g chopped cauliflower; 100 ml white chicken stock; 100 g salted butter; 25 ml sunflower oil; 2 shallots chopped; 4 sprigs of thyme; 300 g caster sugar; 2 whole chickens; salt to taste; 5 large quinces; 10 g thyme, chopped; 10 juniper berries, seeds removed, and chopped; 5 wild hare loins; 10 g Douglas Fir pine needles, chopped; 10 g small caper berries; 1 wild hare loin; 10 g gherkins, diced; 10 g shallots, diced; 150 g salted butter

Preparation info

Serves
10

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Hare is one of my favourite game meats and I really want to showcase its textures and flavours when it’s in season. This dish combines saddle of hare, which has been roasted, with pear, Stilton, and chocolate. We always serve tartare with it, because it’s a really pure flavour of the game. The pear is dusted with Szechuan, which gives it a little bit of fragrant spice that cuts through the richness of the meat.

Ingredients

Europe
United Kingdom
Main course
Sous vide

Ingredients

Method