Origin of dish:
France
Type of cooking:
Oven
Preparation time: 40 minutes
Cooking time: 12 minutes
Ingredients (serves 4):Method: Roast saddle of hare De-bone and marinate the hare in a little cognac with chopped shallots, thyme and bay leaves for 2 hours.
Remove from alcohol, and place in an oven dish or roasting tin, with a knob of butter.
Preheat oven to 375°F (190°), then cook meat for 10 to 12 minutes.
Remove and keep warm, retain dish.
Saute bacon in a tablespoon oil or butter. Deglaze oven dish, then add white wine to make a gravy. Add stock and butter.
Serve with mushrooms sauted in butter. |
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