Name: Polenta with braised hare
Yield: Serves 6
Ingredients: 1 fresh bouquet garni of thyme, parsley and bay leaf; mirepoix of 100 g each onion, celery and carrot, cut into large dice; brown stock; 175 ml red wine (Cabernet Sauvignon-type); sunflower oil; 80 g mascarpone; 2 garlic cloves, peeled and crushed; 1 hare; 250 g polenta (not instant); 25-40 g Parmesan, freshly grated; ½ teaspoon fresh thyme leaves; salt and freshly ground black pepper; plain flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

As an Irishman, I generally prefer potatoes with everything, but I do use polenta a bit. It works well here, although you could also serve the braised hare with colcannon. This could be served as a main course for 4.

Ingredients

For the braised hare

1 hare
sunflower oil
mirepoix of 100 g each onion, celer

Main course
Autumn

Method

Have your butcher joint the hare for you, halving the legs at the thigh, leaving the front whole and cutting the saddle into 4 pieces. Trim off the belly flaps.

Preheat the oven to 170°C/gas mark 3.

Season the pieces of hare with salt and pepper. Heat a film of sunflowe

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the braised hare

Method

Part of