Harome-Shot Hare ‘Rossini’

banner

Preparation info

  • Main course - Serves

    two

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

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!

Ingredients

  • a little oil for frying
  • loins from 1 hare saddle
  • 2 rashers smoked bacon
  • 2 × 10cm round bread croutons
  • 50 g game pâté [or use the offal from the hare, fry off and blend to a paste]
  • splash of Madeira wine
  • 200 ml reduced game stock
  • 20 g yellow chanterelles or other wild mushrooms
  • 2 × 50 g pieces of foie gras
  • seasoning

    Method

    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.