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Serves 4.
Ingredients
4 Hare Loin Fillets
1 level tbsp Whole Black Peppercorns
1 level tbsp Whole Juniper Berries
2 tbsp Olive Oil
Instructions
Preheat the oven to 220ºC/425ºF/Gas 7. Toast the peppercorns and juniper berries in a dry frying pan over a high heat for about 3 minutes, shaking often, until a strong spicy aroma emerges. Tip them into an electric grinder (or pestle and mortar) and grind until coarsely ground. Brush the Hare with 1 tbsp oil and press in the spices, leave to infuse somewhere cool for an hour.
To cook the meat, heat the remaining oil in a large frying pan and, once hot, add the Hare and cook for a couple of minutes until brown all over . Season the Hare with the sea salt as they brown, transfer to a small baking sheet and place in the preheated oven for no longer than 4 minutes. Remove to a carving board, cover with foil and rest somewhere warm for 8 to 10 minutes before slicing.
Tip: For a sauce, add a splash of wine to the frying pan in which the meat was browned and stir over a low heat to deglaze. Add a spoonful of crème fraiche, season to taste and serve piping hot.
Serve with braised red cabbage and sautéed potatoes.
Ingredients
4 Hare Loin Fillets
1 level tbsp Whole Black Peppercorns
1 level tbsp Whole Juniper Berries
2 tbsp Olive Oil
Instructions
Preheat the oven to 220ºC/425ºF/Gas 7. Toast the peppercorns and juniper berries in a dry frying pan over a high heat for about 3 minutes, shaking often, until a strong spicy aroma emerges. Tip them into an electric grinder (or pestle and mortar) and grind until coarsely ground. Brush the Hare with 1 tbsp oil and press in the spices, leave to infuse somewhere cool for an hour.
To cook the meat, heat the remaining oil in a large frying pan and, once hot, add the Hare and cook for a couple of minutes until brown all over . Season the Hare with the sea salt as they brown, transfer to a small baking sheet and place in the preheated oven for no longer than 4 minutes. Remove to a carving board, cover with foil and rest somewhere warm for 8 to 10 minutes before slicing.
Tip: For a sauce, add a splash of wine to the frying pan in which the meat was browned and stir over a low heat to deglaze. Add a spoonful of crème fraiche, season to taste and serve piping hot.
Serve with braised red cabbage and sautéed potatoes.
