Wild Hare

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