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serves 4
2 x 450 g (1 lb) larded saddles of hare
salt and freshly milled white pepper
5 juniper berries, crushed
4 black peppercorns
1 carrot
2 small onions
100 g (4 oz) celeriac
1 parsley root (optional)
2 tablespoons oil
1/2 teaspoon ground ginger
generous pinch of grated nutmeg
250 ml (8 fl oz) dry red wine
2 teaspoons lemon juice
225 g (8 oz) black grapes
2 tablespoons cranberry sauce
150 ml (1/4 pint) pint creme fraiche
method
1. Rub the hare with salt and pepper, the crushed juniper berries and the peppercorns. Trim, wash and dice the vegetables and chop the parsley.
2. Heat the oil in a roasting tin on the hob and brown the hare with the vegetables, then sprinkle with the ginger and nutmeg and pour on the wine and lemon juice.
3. Roast the hare in a hot oven (220°C, 425°F, gas 7) for 20 minutes, turn off the oven and leave the meat to stand for 10 minutes before removing it from the oven.
4. Strain and heat the roasting juices. Halve the grapes, remove the seeds and stir the grape halves into the sauce with the cranberry sauce and creme fraiche.
Serve with: Potato and Almond Balls, and broccoli.
2 x 450 g (1 lb) larded saddles of hare
salt and freshly milled white pepper
5 juniper berries, crushed
4 black peppercorns
1 carrot
2 small onions
100 g (4 oz) celeriac
1 parsley root (optional)
2 tablespoons oil
1/2 teaspoon ground ginger
generous pinch of grated nutmeg
250 ml (8 fl oz) dry red wine
2 teaspoons lemon juice
225 g (8 oz) black grapes
2 tablespoons cranberry sauce
150 ml (1/4 pint) pint creme fraiche
method
1. Rub the hare with salt and pepper, the crushed juniper berries and the peppercorns. Trim, wash and dice the vegetables and chop the parsley.
2. Heat the oil in a roasting tin on the hob and brown the hare with the vegetables, then sprinkle with the ginger and nutmeg and pour on the wine and lemon juice.
3. Roast the hare in a hot oven (220°C, 425°F, gas 7) for 20 minutes, turn off the oven and leave the meat to stand for 10 minutes before removing it from the oven.
4. Strain and heat the roasting juices. Halve the grapes, remove the seeds and stir the grape halves into the sauce with the cranberry sauce and creme fraiche.
Serve with: Potato and Almond Balls, and broccoli.
