Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Fillet of hare with fennel crisps and caramelised squash and wild mushrooms with a hare reduction sauce.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Fillet of hare with fennel crisps and caramelised squash and wild mushrooms with a hare reduction sauce.

    Post  Admin on Sun Oct 21, 2012 9:10 pm

    For the sauce
    250ml/9fl oz fresh game or chicken stock

    125ml/4fl oz good red wine

    6 juniper berries, crushed

    1 bay leaf

    For the squash
    1 small butternut squash, peeled, deseeded and cubed

    1 small pumpkin or squash (such as acorn squash), peeled, deseeded and cubed

    olive oil

    25g/1oz unsalted butter

    150g/5Żoz girolle mushrooms, cleaned

    150g/5Żoz chanterelle mushrooms, cleaned

    splash white wine vinegar

    For the hare
    4 x 150g/5Żoz fillets of hare, taken from 2 saddles of hare

    2 tbsp fennel seeds

    sea salt and black pepper

    vegetable oil

    knob of unsalted butter

    For the fennel crisps
    1 fennel bulb, finely sliced, leafy tops reserved

    vegetable oil for deep frying

    Preparation method
    1.Preheat the oven to 200C/400F/Gas 6.

    2.For the sauce, put all the ingredients into a medium saucepan, bring to the boil and simmer for 30 minutes until reduced and thickened to an almost syrupy consistency. Strain, return to a clean pan and season, to taste, with salt and freshly ground black pepper. Reheat gently before serving.

    3.Place the butternut squash and pumpkin into a roasting tin, drizzle with a little olive oil and season with salt and pepper. Roast for 25-30 minutes until tender. Remove from the oven and leave to cool slightly.

    4.For the hare, place the fennel seeds in a pestle and mortar with a good pinch of salt and pepper then grind to a fine powder. Roll the hare fillets in the powder and leave to infuse for 10-15 minutes.

    5.To finish the squash, heat a large knob of butter in a frying pan until foaming, add the mushrooms and fry quickly for two minutes until golden. Add the roasted squash and pumpkin with a splash of white wine vinegar and mix to combine.

    6.For the fennel, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Deep-fry the fennel until golden-brown and crisp, drain on kitchen paper and season with sea salt.

    7.To finish the hare, heat a little vegetable oil in a large, heavy-based frying pan and gently fry the hare fillets for 2-3 minutes on one side then turn and add a large knob of butter to the pan. Fry for a further two minutes, basting the meat in foaming butter. Remove from the pan and rest for five minutes on a warm plate.

    8.Slice the hare fillets and serve on a bed of caramelised squash and mushrooms. Top with the fennel crisps and drizzle over some of the sauce. Garnish with the fennel tops.

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