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Ingredients
Hare with Root Vegetables and Quince
- Ingredients
- 600 grams Saddle of hare
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 shallot
- 1 garlic clove
- 1 carrot
- ¼ Celery root
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 350 milliliters Game stock
- 1 ripe Pear
- 2 ripe Quince
- 8 Baby carrots
- 20 grams butter
- 2 Tbsps honey
- 2 sprigs rosemary
- 1 tsp Sea salt
Preheat oven to 180°C (approximately 350°F). Rinse hare, pat dry, trim excess fat and tendons and season on all sides with salt and pepper. In a pan, heat oil and sear the hare on all sides. Place in a baking dish and cook until pink for 8-10 minutes in the oven. Peel shallot and garlic, coarsely chop and together with diced carrot and diced celery root, sauté in the drippings.
Add tomato paste, sauté briefly and deglaze with red wine. Let boil down, again deglaze with red wine and pour in stock. Let simmer over medium heat for 10-15 minutes. Strain through a fine sieve, boil again and season with salt and pepper. Meanwhile, rinse pear and quinces, cut into quarters, remove cores and cut into slices. Peel baby carrots and leave up to 1 cm (approximately 3/8 inch) of green on top.
In a pan, melt butter, sauté baby carrots for 3-5 minutes with the fruit, add honey and rosemary and allow to caramelize. Cut finished hare into slices, sprinkle with pepper and sea salt and serve with fruit, vegetables and sauce on warmed plates.