Roast Saddle of Hare from Tony Bilson's Recipe Book by Tony Bilson
The marinade Gently sauté the mirepoix in the olive oil. When golden, add the remaining marinade ingredients and bring to the boil. Allow to cool and set aside. Trim the saddles of their silver...
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- Roasting pan
- Oven
- Saute pan
- Saucepan
- Chef's knife
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- Refrigerator
Ingredients
- 3 saddles of hare
- 1 sprig marjoram
- 1 sprig thyme
- 12 peppercorns
- 1 bay leaf
- 50 ml olive oil
- 100 g mirepoix
- 2 cloves garlic
- 350 ml cabernet sauvignon
- salt
- pepper
- 1 tbl tomato paste
- 1 tbl flour
- 100 g butter
- 200 g smoked pork belly
- 8 large mushrooms
- 8 small onions
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