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Roast saddle of hare

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 40 minutes
Cooking time: 12 minutes
 
Ingredients (serves 4):


Method:

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.
Advice: Recommended wine: A Bordeaux

User comments

 
another free recipe every day






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