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Ingredientes
- 1 x Saddle cut from a well hung hare
- 5 fl ounce Game stock
- 2 x Xtbsp Madeira
- 2 Tbsp. Minced parsley
- 1 Tbsp. Minced chives
- 1 x Lemon, finely grated , zest of
- 2 ounce Salted butter
- 8 x Crushed juniper berries
- 1 x Clove garlic, crushed
Direcciones
- If you buy the whole hare, use the forelegs to make a dark game stock for the sauce and save the back legs to casserole for another meal. Ask your game dealer to save some of the blood for you to make a liaison that you can use to thicken the sauce.
- Preheat oven to 220C/450/gas 8.
- Wash and trim the saddle, removing the thick blue membrane and the flappy bits of muscle from the abdomen. Stand the saddle on the board with the backbone uppermost. Using the point of a sharp knife, cut down into the flesh either side of the backbone to create a pocket each side.
- In a bowl, mix together the garlic, juniper, lemon zest and herbs. Season, and pack the herb mix into the pockets.
- Season the saddle and smear with about a quarter of the butter. Heat a cast pan or possibly a heavy based frying pan till it is proportionately warm. Sear the saddle in the pan on all sides to seal in the juices and colour the meat.
- Put into a roasting dish and roast at a high heat for 45 min. Remove from the oven and leave to rest in a warming oven for a further 10 min to settle the juices and tenderise the meat. At this point, reduce the stock with 2 Tbsp. of Madeira till it is a good flavour. Whisk in 2 Tbsp. blood and 1 Tbsp. chilled butter to thicken the sauce.
- To serve, cut down the through the pockets and along the ribs to remove the two fillets from the saddle. Slice diagonally against the grain before serving with the sauce poured around.
- Serve with crab apple jelly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 103g | |
| Calories 423 | |
| Calories from Fat 406 | 96% |
| Total Fat 46.16g | 58% |
| Saturated Fat 29.15g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 332mg | 14% |
| Potassium 122mg | 3% |
| Total Carbs 4.56g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.02g | 1% |
| Protein 1.31g | 2% |
