Hare à la Royale with quince cooked in brown butter & saffron

Name: Hare à la Royale with quince cooked in brown butter & saffron
Yield: Serves 6
Cuisine: French
Ingredients: 4 pigs’ trotters; 1 large orange; 1 litre veal stock; 2 tbsps dark soy sauce; 4 juniper berries; 2 tbsp grapes oil; 2 hare loins; 2 cloves garlic; 4 sprigs thyme; 15 g butter; 6 sprigs thyme; 2 bay leaves; 200 g button mushrooms; 1 bulb garlic, peeled, roughly chopped; 2 onions, peeled, roughly chopped; 2-3 tbsp grapeseed oil; 2 carrots, roughly chopped; 2 celery sticks, roughly chopped; 2 leeks, roughly chopped; brussel sprouts, blanched and leaves picked; 50 g butter; 1 tbsp sherry vinegar; 2 onion squash, or any good quality organic squash will work; smoked paprika; 2 quinces; 2 whole lemons, halved and squeezed into the water; dashi powder; leftover marinade from cooking legs, strained and reduced; 1 lobe foie gras, deveined; 2 star anise

Preparation info

Serves
6

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This recipe represents the essence of my cooking: balancing classical French food with modern technique.

It’s important for young chefs to cook old-fashioned recipes, so that these dishes will not be forgotten. It is our responsibility to preserve them by continuing these traditions.

Ingredients

1 large hare, skinned and broken down, reserving the blood

Europe
United Kingdom
France
Main course
Mediterranean

Method

For the hare and foie gras ballotine, on day 1, marinade the hare legs in the red wine. Leave for 24 hours.

On day 2, remove the legs from the wine and set aside the wine for later. Sear the legs in the grapeseed oil at a high heat in a pan until evenly coloured. Fry the vegetables and spices together before placing in a deep roasting pan. Blow-torch the trotters to remove any excess ha