Cooked by Angelina - serves four
At Marsala Rama HQ we love all things game and living as we do (2/3rds of us do) in Somerset, we particularly love hare - a dense, meaty, gamey flavour that is delicious pan fried, or casseroled for hours to make a Winter Warmer.
This dish treats the hare very simply, with veggies from the garden - with homemade stock made in a pressure cooker - if you don't have one, then simmer in a normal pan, lid on, for about an hour. Enjoy!
1 x large hare (skinned)
3 x Shallots
Bulb of Garlic
Bunch of Thyme
1/3 Bottle of Red Wine
750ml Chicken Stock
Potatoes (floury are best)
Cavalo Nero (bunch)
For the Sauce
First make a stock using hare trimmings (front legs, head, ribs), a chopped shallot & garlic (three cloves). Fry off and then add some red wine (1/3 bottle will do - make sure it is red wine you'd happily drink yourself!). Reduce by half. Add pinch of sugar and then some chicken stock - about 500mls - and cook in pressure cooker for about 20 mins.
In the meantime make your fondant potato. Cut floury potato into soap shapes (peel a potato, slice top and bottom off, then add a chamfer to each flat surface).
Add olive oil and plenty if butter to a pan. Fry off the potatoes until golden on both sides. Add sliced garlic clove & thyme. Add chicken stock till 1/2 way up potato. Cover & simmer for about 20 mins.
Once cooked you can then remove and in non stick pan crisp up the outside of the potato.
Now for the Hare
Remove loin from bone so you have 2 loins. Rub each one with duck fat & thyme and season. Pan fry for a few minutes in very hot pan - then leave to rest in warm area - very important!! Hare should be nice and pink inside.
Deglaze the pan you've just fried the hare in with a splash of port and cassis. Add the stock you made earlier. Reduce until the sauce is rich and super tasty.
Pour over loin.
Serve with cavalo Nero braised in garlic and chicken stock.
Loin of Hare with Cavalo Nero...
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Our favourite game - hare with fondant potato and cavalo nero