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


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

For the base

  • 75 g (3 oz) hare meat (taken from saddle when filleting)
  • 75 g (3 oz) wild mushrooms
  • 1 egg
  • approx 1 tbls double cream
  • salt and pepper

For the sauce

  • 150 ml (½ pt) red wine
  • 1 tbls sherry vinegar
  • 2 tsp redcurrant jelly
  • 300 ml (½ pt) game stock
  • sprig of fresh rosemary
  • 50 g (2 oz) unsalted butter
  • salt and pepper

For the garnish

  • 6 wild mushroom caps
  • 25 g (1 oz) unsalted butter


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 reduce again to the required consistency, whisking in the butter piece by piece at the last moment. Pass the sauce through a fine sieve, check the seasoning and keep warm until required.

To Cook the saddles, preheat the oven to 230°C/450°F/Gas Mark 8. Seal the saddles in a little oil and butter in a sauté pan then cook in a roasting tin in the oven for about 5 minutes, removing while the saddles are still pink. Leave to rest in a warm place.

To cook the base, put the hare and mushroom farce in 6 round baking dishes approximately 9 cm ( inches) in diameter and 1 cm (½ inch) deep. Cook in the bottom of the oven in a bain marie until set, about 3—4 minutes. Keep warm until required.

To serve, turn out a cooked farce on to each plate. Cut the saddles across into pieces of about 1 cm (½ inch) thick. Arrange like petals, on top of the farce. Place a mushroom cap cooked in a little butter in the centre. Surround with the sauce. Serve immediately.