INGREDIENTS

INSTRUCTIONS

If you buy the whole hare, use the forelegs to make a dark game stock
for the sauce and save the back legs to casserole for another meal.
Ask your game dealer to save some of the blood for you to make a
liaison which you can use to thicken the sauce.  Preheat oven to
220C/450/gas 8.  Wash and trim the saddle, removing the thick blue
membrane and the  flappy bits of muscle from the abdomen. Stand the
saddle on the board  with the backbone uppermost. Using the point of a
sharp knife, cut  down into the flesh either side of the backbone to
form a pocket each  side.  In a bowl, mix together the garlic, juniper,
lemon zest and herbs.  Season, and pack the herb mixture into the
pockets.  Season the saddle and smear with about a quarter of the
butter. Heat  a cast pan or a heavy based frying pan until it is evenly
hot. Sear  the saddle in the pan on all sides to seal in the juices and
colour  the meat.  Put into a roasting dish and roast at a high heat
for 45 minutes.  Remove from the oven and leave to rest in a warming
oven for a  further 10 minutes to settle the juices and tenderise the
meat. At  this point, reduce the stock with 2 tablespoons of Madeira
until it  is a good flavour. Whisk in 2 tablespoons blood and 1
tablespoon  chilled butter to thicken the sauce.  To serve, cut down
the through the pockets and along the ribs to  remove the two fillets
from the saddle. Slice diagonally against the  grain before serving
with the sauce poured around.  Serve with crab apple jelly.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 431
Calories From Fat: 406
Total Fat: 46g
Cholesterol: 49.9mg
Sodium: 21.7mg
Potassium: 154.5mg
Carbohydrates: 7g
Fiber: 1.2g
Sugar: 1.9g
Protein: 1.3g