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Ingredients
• splashes port wine
• 2-3 shallots, sliced
Serves 2.
• 1 tsp juniper berries, crushed
• 2-3 sprigs thyme
• salt and black pepper
• trickle olive oil
• 50 ml red wine vinegar
• 125 ml cream
• 2 tbsp herb mustard
• 50 g batons pancetta
• 50 g vacuum-packed or cooked chestnuts
• 4 tbsp purée cauliflower, optional for garnish
For the battered cauliflower
• 2 tbsp vegetable oil, plus extra for deep-frying
• 110 g plain flour
• pinch salt
• 150 ml beer
• 1 large egg white
• 1/2 small cauliflower, cut into small florets
Method
1. Marinate the hare saddle for 2 hours in a bowl with the port, shallots, juniper and thyme.
2. Prepare a deep-fat fryer with vegetable oil and heat to 180C. To make the batter, sieve the flour and salt into a bowl. Make a well in the centre, pour in the vegetable oil and beer, and carefully stir to combine with the flour. Whisk the egg white until stiff and fold it into the batter. Dip the cauliflower florets into the batter and deep-fry in batches until crisp and golden brown. Set aside to drain on kitchen paper then keep warm.
3. Preheat the oven to 200C/gas 6. Remove the hare from the marinade and pat dry. Season with salt and pepper. Heat an ovenproof frying pan over a high heat, adding a little olive oil. Add the hare and fry, turning, until coloured on all sides. Add the marinade and vinegar and bring to the boil. Transfer to the oven and cook the hare for 4 minutes on either side.
4. Remove the hare from the marinade and set aside. Place the pan onto the stove, add the cream and bring to the boil. Strain the sauce through a sieve into a clean saucepan, discarding the solids. Add the herb mustard, season the sauce to taste and reheat gently. Meanwhile, reheat the cauliflower fritters in the oven.
5. In a separate frying pan, sauté the pancetta and chestnuts together until coloured and hot through. Place in the centre of serving plates. Slice the hare and place on top.
6. If using drag 2 lines of cauliflower purée down each side of the plate. Spoon the sauce over the hare and garnish with the deep-fried cauliflower.
• splashes port wine
• 2-3 shallots, sliced
Serves 2.
• 1 tsp juniper berries, crushed
• 2-3 sprigs thyme
• salt and black pepper
• trickle olive oil
• 50 ml red wine vinegar
• 125 ml cream
• 2 tbsp herb mustard
• 50 g batons pancetta
• 50 g vacuum-packed or cooked chestnuts
• 4 tbsp purée cauliflower, optional for garnish
For the battered cauliflower
• 2 tbsp vegetable oil, plus extra for deep-frying
• 110 g plain flour
• pinch salt
• 150 ml beer
• 1 large egg white
• 1/2 small cauliflower, cut into small florets
Method
1. Marinate the hare saddle for 2 hours in a bowl with the port, shallots, juniper and thyme.
2. Prepare a deep-fat fryer with vegetable oil and heat to 180C. To make the batter, sieve the flour and salt into a bowl. Make a well in the centre, pour in the vegetable oil and beer, and carefully stir to combine with the flour. Whisk the egg white until stiff and fold it into the batter. Dip the cauliflower florets into the batter and deep-fry in batches until crisp and golden brown. Set aside to drain on kitchen paper then keep warm.
3. Preheat the oven to 200C/gas 6. Remove the hare from the marinade and pat dry. Season with salt and pepper. Heat an ovenproof frying pan over a high heat, adding a little olive oil. Add the hare and fry, turning, until coloured on all sides. Add the marinade and vinegar and bring to the boil. Transfer to the oven and cook the hare for 4 minutes on either side.
4. Remove the hare from the marinade and set aside. Place the pan onto the stove, add the cream and bring to the boil. Strain the sauce through a sieve into a clean saucepan, discarding the solids. Add the herb mustard, season the sauce to taste and reheat gently. Meanwhile, reheat the cauliflower fritters in the oven.
5. In a separate frying pan, sauté the pancetta and chestnuts together until coloured and hot through. Place in the centre of serving plates. Slice the hare and place on top.
6. If using drag 2 lines of cauliflower purée down each side of the plate. Spoon the sauce over the hare and garnish with the deep-fried cauliflower.
