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    Pan-fried hare with pumpkin, bergamot jelly and cumin potatoes.

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    Pan-fried hare with pumpkin, bergamot jelly and cumin potatoes.

    Post  Admin on Sat Jan 20, 2018 9:53 pm

    Serves 4.

    Cooking time .. 1 hour 30 minutes.


    Hare

    4 hare loins
    50g of clarified butter
    2 bay leaves
    4 peppercorns
    1 star anise
    salt
    freshly ground black pepper


    Cumin potatoes

    4 potatoes, cut into 2cm dice
    200ml of vegetable stock
    1 pinch of ground cumin
    50g of clarified butter
    salt


    Bergamot jelly

    150g of bergamot juice, or purée
    100g of water
    2.5g of agar agar


    Pumpkin syrup

    200g of pumpkin, grated
    200g of water
    100g of white wine vinegar
    100g of sugar


    Olive tapenade

    150g of black olives, pitted
    50ml of vegetable stock


    To serve

    pumpkin seeds, to garnish
    micro herbs, to garnish


    Method.


    1

    Preheat a steam oven to 90°C




    2

    Begin by preparing the cumin potatoes. Place the diced potatoes in a vacuum bag with the vegetable stock and ground cumin. Seal in a chamber sealer, then cook in the steam oven for 50 minutes
    -4 potatoes, cut into 2cm dice
    -200ml of vegetable stock
    -1 pinch of ground cumin




    3

    Meanwhile, make the bergamot jelly. Mix together the water and agar agar in a small pan and bring to the boil. Remove from the heat and pour into a flat tray or baking tin to create a thin layer, then set to one side and allow to cool
    -100g of water
    -2.5g of agar agar




    4

    Once the jelly has cooled and set, slice it into cubes and add to a blender with the bergamot juice. Pulse together until the juice and jelly are fully incorporated and smooth, then transfer to a piping bag and reserve in the fridge until ready to serve
    -150g of bergamot juice, or purée



    5

    To make the pumpkin syrup, place the water, vinegar and sugar in a pan and bring to a simmer over a medium heat. Allow the sugar to dissolve fully and the mixture to thicken for a few minutes to create a syrup
    -200g of water
    -100g of white wine vinegar
    -100g of sugar




    6

    Add in the grated pumpkin and continue to cook for 5–10 minutes, until the flavour of the pumpkin infuses the syrup. Strain through a fine sieve into a clean pan and place back on the heat, allowing the strained liquid to reduce for a few minutes until it reaches the consistency of runny honey. Remove from the heat and keep warm until ready to serve
    -200g of pumpkin, grated



    7

    For the tapenade, place the olives and stock in a blender and pulse to create a chunky consistency. Transfer to a dish or bowl and reserve until required
    -150g of black olives, pitted
    -50ml of vegetable stock




    8

    Remove the steamed potatoes from the vacuum bag, drain carefully and add to a frying pan with the clarified butter. Sauté for 5 minutes or until golden, then season generously with salt and keep warm
    -50g of clarified butter
    -salt



    9

    Season the hare loins well with salt and pepper. Place the clarified butter in a large frying pan and warm through over a medium heat. Add the spices and stir to coat in the butter, then add the seasoned loins
    -salt
    -freshly ground black pepper
    -4 hare loins
    -50g of clarified butter
    -2 bay leaves
    -4 peppercorns
    -1 star anise



    10

    Allow the loins to colour on each side, basting in the flavoured butter as they cook. Once browned all over, remove the pan from the heat, cover with a lid and leave to continue cooking in the residual heat for 7–8 minutes




    11

    To serve, add swirls of the warm pumpkin syrup over each serving plate, along with a few dots of the bergamot jelly and olive tapenade. Slice the hare loins in half at an angle and stand in the centre, then drain the potatoes from the butter and scatter over the top. Garnish with a few pumpkin seeds and micro leaves, serving immediately
    -pumpkin seeds, to garnish
    -micro herbs, to garnish



      Current date/time is Thu Nov 22, 2018 10:34 am