Advertisement
Roast Saddle of Hare with Chestnuts, Mushrooms and Shallots
- Serves
2
- Difficulty
Complex
Published 2000
Sometimes I cook this next recipe with quartered, peeled firm pears or apples instead of the mushrooms. The slight sweetness accompanies the hare very well.
Ingredients
- saddle of hare
1 tablespoon - freshly ground black pepper
pinch each of
Method
Prepare the meat a few hours in advance, the night before or in the morning, whichever is more convenient. Make sure it is well trimmed.
Brush it all over with the oil, and rub in the spices and herbs. Cover, and leave in a cool place, or refrigerator.
The hare will take only about 15 minutes to roast and 15 minutes to rest, so prepare your vegetables in advance.
Peel so
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe