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,
To cook the base, put the hare and mushroom farce in 6 round baking dishes approximately
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.
© 1989 Kit Chapman. All rights reserved.