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Serves 4.
Ingredients
For the Wellington
• 75 g hare, shoulder meat
• 75 g skinless chicken breasts
• 75 g chicken livers
• 1 egg yolk
• 20 g butter
• 100 g wild mushrooms, finely chopped
• 75 ml cream
• 1 tsp chopped tarragon
• 4 slices prosciutto
• 2 sheets puff pastry
• 2 loins of hare, boned
• creamed celeriac, to serve
For the sauce
• 1 punnet blackberries
• 2 juniper berries, crushed
• 40 g sugar
• 50 ml crème de mure or crème de cassis
Method
1. For the hare Wellington: place the hare shoulder meat and chicken breast into a food processor and blend until smooth.
2. Add the chicken liver and egg yolk and blend again to combine. Scrape the mixture into a bowl and chill in the fridge for 30 minutes.
3. Meanwhile, melt the butter in a hot frying pan and fry the mushrooms and tarragon for 2-3 minutes, or until softened. Drain well on kitchen paper and set aside to cool.
4. Remove the meat mixture from the fridge and beat in the cream. Fold in the cooled cooked mushrooms.
5. Take the puff pasty sheets from fridge and place on a cool work surface lightly dusted with flour. Roll out each sheet so that it is slightly longer than the length of the hare loin, and about three times as wide, to ensure that it will wrap all the way around the meat.
6. Lay two slices of prosciutto on top of each puff pastry sheet. Divide the hare and chicken mixture between the two sheets, spreading it thickly over the ham, leaving about a 1cm border from the edge of the pastry sheets. Set the boned hare loins on top of each. Roll up the loin in the pastry, then place onto a tray, seam side down. Chill in the freezer for two hours to firm up.
7. Preheat the oven to 200C/180C fan/gas 6.
8. For the berry sauce: place the sugar in a pan and heat until the sugar melts and turns to a light golden caramel. Stir in the crème de mure, then the ground juniper and a splash of water. Bring to the boil, then add the blackberries. Remove from the heat immediately and set aside to cool slightly.
9. Cook the Wellingtons from frozen by placing into the oven for 15-30 minutes until cooked through. Remove from the oven and rest for a further five minutes.
10. To serve, thickly slice each Wellington and arrange on plates. Scatter the blackberries over and drizzle a sparing amount of berry sauce around. Serve with creamed celeriac.
Ingredients
For the Wellington
• 75 g hare, shoulder meat
• 75 g skinless chicken breasts
• 75 g chicken livers
• 1 egg yolk
• 20 g butter
• 100 g wild mushrooms, finely chopped
• 75 ml cream
• 1 tsp chopped tarragon
• 4 slices prosciutto
• 2 sheets puff pastry
• 2 loins of hare, boned
• creamed celeriac, to serve
For the sauce
• 1 punnet blackberries
• 2 juniper berries, crushed
• 40 g sugar
• 50 ml crème de mure or crème de cassis
Method
1. For the hare Wellington: place the hare shoulder meat and chicken breast into a food processor and blend until smooth.
2. Add the chicken liver and egg yolk and blend again to combine. Scrape the mixture into a bowl and chill in the fridge for 30 minutes.
3. Meanwhile, melt the butter in a hot frying pan and fry the mushrooms and tarragon for 2-3 minutes, or until softened. Drain well on kitchen paper and set aside to cool.
4. Remove the meat mixture from the fridge and beat in the cream. Fold in the cooled cooked mushrooms.
5. Take the puff pasty sheets from fridge and place on a cool work surface lightly dusted with flour. Roll out each sheet so that it is slightly longer than the length of the hare loin, and about three times as wide, to ensure that it will wrap all the way around the meat.
6. Lay two slices of prosciutto on top of each puff pastry sheet. Divide the hare and chicken mixture between the two sheets, spreading it thickly over the ham, leaving about a 1cm border from the edge of the pastry sheets. Set the boned hare loins on top of each. Roll up the loin in the pastry, then place onto a tray, seam side down. Chill in the freezer for two hours to firm up.
7. Preheat the oven to 200C/180C fan/gas 6.
8. For the berry sauce: place the sugar in a pan and heat until the sugar melts and turns to a light golden caramel. Stir in the crème de mure, then the ground juniper and a splash of water. Bring to the boil, then add the blackberries. Remove from the heat immediately and set aside to cool slightly.
9. Cook the Wellingtons from frozen by placing into the oven for 15-30 minutes until cooked through. Remove from the oven and rest for a further five minutes.
10. To serve, thickly slice each Wellington and arrange on plates. Scatter the blackberries over and drizzle a sparing amount of berry sauce around. Serve with creamed celeriac.
