Wild Hare

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Wild Hare

  • 150 g salted butter
  • 10 juniper berries, seeds removed, and chopped
  • 10


Brown the butter and mix with the aromatics. Cool slightly and spread all over the meat. Place in a sous vide bag and compress on full. Cook at 58°C for 30 minutes. Take out the bag and brown on all sides in a hot pan or plancha. Season with a little salt