Roast Saddle of Hare

Like other game, hare is very lean and therefore becomes dry if overcooked. If roasted, it should be removed from the oven while rare or at least still pink. Rare roast hare has an attractive, deep red color. A typical classic preparation of saddle of hare is as follows. Note that this is also the classic treatment for roast venison.

1. Marinate the saddle of hare in a red wine marinade (such as the venison marinade).
2. Brown it on top of the stove and roast it rare or medium done, about 15 minutes at 425°F (220°C).
3. Remove the loin muscles from the bone and cut lengthwise into thin slices. Remove the tenderloins from the underside of the saddle and leave whole or slice as desired.
4. Serve with a poîvrade sauce.