Roast Saddle of Hare with Apple and Chestnut Sauce

Name: Roast Saddle of Hare with Apple and Chestnut Sauce
Yield: Serves 2–4
Ingredients: 1 saddle of hare; 1 saddle of hare; ½ pt / 280 ml apple juice; 1 tbsp juniper berries; 1 onion, peeled and sliced; chives or other herbs; chives or other herbs; 1 dessert apple, peeled, cored and sliced; a little olive oil; 2 oz / 60 g unsweetened chestnut purée; liver from the hare, chopped; freshly ground black pepper; salt

Preparation info

Serves
2–4

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

You can occasionally find frozen saddles of hare, but it is far better to buy the whole hare and have your butcher joint it, leaving the whole saddle. With the rest, forelegs, hindlegs, and giblets, you will have plenty of ingredients for game soup, pâté or a sauce for pasta.

Ingredients

1 saddle of hare
½ pt / 280 ml apple juice

Main course
Gluten-free

Method

Marinate the saddle overnight in the apple juice together with the onion, juniper berries and herbs. Next day, remove the hare from the marinade. Strain the marinade and set aside for the sauce. The final cooking takes very little time so you should have ready everything else that you will be serving with the hare. Preheat the oven to