Lightly oil a frying pan and place on a medium heat. Season the hare loins and panfry for approximately 4 minutes, then allow to rest and keep warm. Fry the smoked bacon at the same time for flavour, then lightly fry the croutons in the same pan (to soak up the juices), until golden brown.
Once the croutons are cooked, spread the pâté onto the top and slice the hare loin onto this, with the crispy bacon.
Finally, deglaze the pan with the Madeira, add the reduced stock and the mushrooms, and allow to simmer for approximately 2 minutes.
Pan-fry the foie gras in a hot pan, season lightly and drain. Finally, place the foie gras on top of the hare and spoon the hot sauce over. Finish with a drizzle of white truffle oil and fresh truffle, if available.