Saddle of Hare on a Base of Forcemeat and Wild Mushrooms in a Red Wine Sauce Flavoured with Rosemary

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 3 saddles of hare, trimmed
  • a little oil and unsalted butter, for roasting


To make the bases, finely chop the hare meat and mushrooms in a food processor, then add the egg and cream. Mix well and season (this can be done in advance and reserved).

To make the sauce, put the red wine, sherry vinegar and redcurrant jelly in a saucepan. Reduce until it is sticky and almost caramelizing then add the game stock and the sprig of rosemary. Bring back to a simmer and r