Saddle of hare
Serves approx. 2
1 saddle of hare (approx. 750 g)
Salt and pepper
50 g streaky bacon
(in slices)
2 bay leaves
6 juniper berries
100 ml double cream
3 tbsp red wine
150–400 ml stock
Cornflour
Method:
1. Remove any outer membrane from
the hare and season with salt and
pepper. Wrap in slices of bacon, and
place in a roasting dish. Scatter the
berries and bay leaves over the top.
Cover and roast for approx. 20 minutes.
2. Turn the meat over, add the cream
and finish roasting without the lid.
3. Transfer the meat to a warm serving
dish, and carve, removing the bones.
Blend the red wine and water into the
juices from the meat, and thicken with
some cornflour paste.
Use one of the following functions:
Automatic
/ Cook / Game /
Saddle of hare
Duration: Approx. 50 minutes
or:
Auto roast
Temperature: 180–200 °C
Shelf level: 1
Duration: 45–55 minutes
or:
Conventional heat
Temperature: 200–220 °C
Shelf level: 2
Duration: 45-55 m pre-heating
or:
If using the food probe, set the
temperature to 72–80 °C
Game recipes
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