Saddle of Hare with Caramelised Apples, Celeriac and Golden Sauce

Marinating the saddle of hare

One Day Ahead

The saddle is the part of the animal between the beginning of the neck and the tail. (Use the forelegs and hindlegs to make a civet or a game pàté.)

Remove the thin membrane that covers the saddle, using a small sharp knife. Put the saddle into a small, deep dish which just fits it,