Roast Saddle of Hare
Serves 2
1 Saddle Hare
2 Rashers Smoked Bacon
150ml (¼ pint) Red Wine
50g (2oz) Butter
2 Carrots, sliced
1 tbsp White Wine Vinegar
1 tbsp Oil
12 Peppercorns
2 Sprigs Thyme
2 Bay Leaves
Plain Flour
Salt and Pepper
Remove the thick silver skin from the saddle using a sharp knife.
Place the hare, wine, vinegar, peppercorns, thyme and bay leaves into a bowl.
Allow to stand in a cool place for 24 hours, turning occasionally.
Remove from the marinade and reserve.
Pat dry with kitchen paper, coat in seasoned flour.
Heat the butter in a flameproof dish and fry until browned on all sides.
Cover with the bacon rashers.
Place in a pre-heat oven to 200°C; 400°F: Gas 6.
Bake for 30 minutes.
Remove from the oven and keep warm.
Strain the marinade and use to deglaze the cooking dish.
Boil and allow to reduce by half.
Serve with roast potatoes and seasonal vegetables.
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