Saddle of hare marinated in Sherry and brandy

This is a recipe for pot roast saddle of hare.  The saddle is marinated in Sherry and brandy which are later incorporated into a sauce.  It has a wonderful flavour that combines the robustness of the hare flavour with a delicacy that comes from the marinade.

Preparation Time: 20 Mins

Cooking Time: 1¾ Hrs

Total Time: 26 Hrs

Ingredients

For 2 servings…

1                    Hare  - saddle         

8 rashers          Bacon  - streaky, smoked        

For the marinade

2                    Onions  - sliced       

2                    Carrots  - sliced       

2 cloves           Garlic  - crushed      

2                    Bay leaves

10 cl               Sherry  - medium     

2 tbs               Brandy      

For the sauce

30 cl               Stock        

30 cl               Cream  - single        

40 gms            Butter       

40 gms            Flour        

                      Pepper      

                      Salt          

110 gms          Grapes  - green       

To garnish

60 gms            Grapes  - green       

                      Watercress

Method

To marinate the hare…

Place the hare in a suitable container and surround with the onions, carrots,garlic and bay leaves.  Pour the sherry and brandy over the hare, cover and leave to marinate for 24 hours, turning

occasionally.

To cook the hare…

Remove the saddle, drain well and then cover with bacon rashers.  Strain the marinade and put the vegetables in the base of a casserole.  Put the saddle of hare on top, pour the marinade back over and cover.  Cook in a moderate oven at 180°C for 1½ hours, basting several times.  At the end of this time, take out the saddle and keep it warm on a serving dish.

To prepare the sauce…

Bring the stock to the boil, add the cream and boil until reduced by about one-third.  Make a beurre manié from the butter and flour and whisk it, a bit at a time, into the sauce.  Bring up to the boil again and adjust seasonings. 

Strain the cooking juices into the sauce, add the grapes, return to the boil and simmer for 2-3 minutes.

Serve the hare with sauce spooned over and around and garnished with the remaining grapes and watercress.

Wine recommendations

A robust red.

Conventional

     Châteauneuf-du-Pape

Interesting

     Gigondas

     Saint Joseph

Special

     Côte Rôtie