Roast Game Meat with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ unwaxed lemon (zest)
- 1 Saddle of hare (ready to cook, approx. 800 g)
- 1 cup Bacon (cut into long, 1 cm wide strips)
- 1 Tbsp vegetable oil
- ¼ cup butter
- 1 cup dry Red wine
- 2 ½ cups fresh Porcini mushroom (sliced lengthways)
- 1 cup shallots (2 finely diced)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix 1 tsp salt with the cinnamon, ginger and lemon and rub into the meat. Wrap in cling film and leave to marinate for 2 hours.
3.
Using a larding needle, push the strips of bacon roughly 1/2 cm under the surface of the meat, equally spaced, in the direction of the grain so that the ends of the bacon protrude from the meat by 4 mm.
4.
Heat the oil and butter in a roasting tin and sear the saddle on all sides. Pour in the red wine and bring to the boil briefly, then transfer to the oven. Cook for approx. 20 minutes, basting regularly.
5.
15 minutes before the end of the cooking time, add the mushrooms and shallots to the tin and roast together with the meat.
6.
Season with freshly ground black pepper and serve in the roasting tin.
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