Harome-Shot Hare ‘Rossini’

GIOACCHINO ROSSINI, THE ITALIAN COMPOSER, WAS A GREAT LOVER OF THE NICER THINGS IN LIFE SUCH AS FOIE GRAS AND TRUFFLES, INGREDIENTS WHICH APPEAR IN MOST DISHES BEARING HIS NAME. HERE, WE USE A LOIN FROM THE SADDLE, COOKED FOR ONLY 1 TO 2 MINUTES EACH SIDE, SO THAT IT IS FAIRLY RARE. THEN WE PLACE THIS ON A ‘PÂTÉ’ CROUTON TO ABSORB ALL OF THE JUICES, LIKE A SPONGE!