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Roast Saddle of Hare
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
Ingredients
3 200 g 100 g
Method
The marinade
Gently sauté the mirepoix in the olive oil. When golden, add the remaining marinade ingredients and bring to the boil. Allow to cool and set aside.
Trim the saddles of their silver covering and lay them in a flat dish. Pour over the marinade. The hare may be refrigerated for two days, but the flavours will penetrate sufficiently if it i
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