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Saddle of Hare in Dill Sauce     HT  MC    120mins

Serves 4    Hot   Game   Alcohol  Herbs  Main course  Eggless

 

Ingredients:

2 Saddles Hare

3 tbsp Dijon Mustard

25g/1oz Butter

2 tbsp Olive Oil

300ml/10 fl.oz. Chicken Stock

2 Sprigs Rosemary

4 Sprigs Thyme

Salt and Black Pepper

1 Teasp Flour

150ml/5 fl.oz. Sour Cream

1 tbsp Fresh Dill, chopped

For the Marinade

1 Onion, chopped

6 Sprigs Thyme

3 Sprigs Marjoram

2 Sprigs Hyssop

1 Sprig Rosemary

150ml/5fl.oz. Dry White Wine

 

 

Instructions

 

1. Pour the marinade over the saddles of hare in a deep bowl and stand for 24 hours, basting now and then. Lift out the saddles and pat them dry; paint them with Dijon mustard on the skinned side.

 

2. Heat the butter and oil in an oval flameproof casserole and brown the saddles all over. Heat the stock with the strained marinade and pour over. Add the herbs and salt and pepper to taste. Cook slowly for 1 1/2 hours, basting often.

 

3. When tender, lift out the saddles and carve into thin strips, parallel to the back-bone. Put the slices of hare on a serving dish and keep them warm.

 

4. Strain the cooking liquid into a bowl and leave it to stand for a minute or two. Take off the fat from the surface of the sauce and measure 300ml/5 fl.oz. Beat the flour into the sour cream until smoothly amalgamated. Reheat the strained sauce in a pan. When it is almost boiling, stir in the flour and sour cream gradually. Stir until boiling point is reached, then simmer for 3 minutes, stirring.

 

5. Add the dill, salt and pepper if required. Pour some of the sauce over the hare, serving the rest separately.

 

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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