Sous Vide Hare Recipe
Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blender
- Fine-mesh sieve
- Roasting pan
- Dutch oven
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Mason jar
- Plate
- Serving platter
Ingredients
- 4 4-bone racks of hare
- 15g of butter
- 2 hare legs
- 2 hare shoulders
- 500ml of red wine, reduced by 1/3
- 40g of onion, cut into 2cm dice
- 20g of carrots, cut into 2cm dice
- 12g of leek, cut into 2cm dice
- 12g of celery, cut into 2cm dice
- 5g of garlic, crushed with the skin on
- 2 sprigs of fresh thyme
- 1 bay leaf
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