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Roast Saddle of Hare with Apple and Chestnut Sauce
- Serves
2–4
- Difficulty
Complex
Published 1995
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 ½ pt 280 ml
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.
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