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8
Medium
By Graham Garrett and Cat Black
Published 2015
We were looking at steamed Chinese pork buns and decided to do something similar. Instead of going the obvious route we tried brioche dough, which came out light and perfect. With the rich jus it made sense to me to do the Mexican thing and finish it with a bit of dark chocolate
Brown the hare in a little vegetable oil. Remove from pan then brown the vegetables. Deglaze the pan with the wine, add the garlic, herbs and port. Put the hare back in and cover with the stock. Season and cover with a circle of parchment paper and a tight-fitting lid. Braise in a low oven or on top of the stove for about an hour-and-a-h