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Serves 4.
Ingredients:
2 Saddles Hare
3 tbsp Dijon Mustard
25g/1oz Butter
2 tbsp Olive Oil
300ml/10 fl.oz. Chicken Stock
2 Sprigs Rosemary
4 Sprigs Thyme
Salt and Black Pepper
1 Teasp Flour
150ml/5 fl.oz. Sour Cream
1 tbsp Fresh Dill, chopped
For the Marinade ..
1 Onion, chopped
6 Sprigs Thyme
3 Sprigs Marjoram
2 Sprigs Hyssop
1 Sprig Rosemary
150ml/5fl.oz. Dry White Wine
Instructions
1. Pour the marinade over the saddles of hare in a deep bowl and stand for 24 hours, basting now and then. Lift out the saddles and pat them dry; paint them with Dijon mustard on the skinned side.
2. Heat the butter and oil in an oval flameproof casserole and brown the saddles all over. Heat the stock with the strained marinade and pour over. Add the herbs and salt and pepper to taste. Cook slowly for 1 1/2 hours, basting often.
3. When tender, lift out the saddles and carve into thin strips, parallel to the back-bone. Put the slices of hare on a serving dish and keep them warm.
4. Strain the cooking liquid into a bowl and leave it to stand for a minute or two. Take off the fat from the surface of the sauce and measure 300ml/5 fl.oz. Beat the flour into the sour cream until smoothly amalgamated. Reheat the strained sauce in a pan. When it is almost boiling, stir in the flour and sour cream gradually. Stir until boiling point is reached, then simmer for 3 minutes, stirring.
5. Add the dill, salt and pepper if required. Pour some of the sauce over the hare, serving the rest separately.
