Saddle of hare, Corrigan's

 

Ingredients

200g diced, roasted root vegetables
1 hare – boned out by your butcher
100g fatback bacon, minced
20g hare livers
15 pancetta slices
100g caul fat or casings of crépinettes
300g pumpkin
300g Brussels sprout tops (blanched in boiling water)
Salt and pepper
1 egg white
Honey (optional)

 

Method

  • For the hare, remove the legs and mince the meat. Add to the minced back fat and chopped livers, then add the roasted vegetables. Lay the loins of hare beside each other, top to tail, add the egg white to the liver mix and lay this mix between the two loins.  Roll it over so you have a ballotine strip. Wrap with pancetta and finally the caul fat.

  • Roast in a pan with a little oil, continually rolling the ballotine for even cooking. This will take approximately 12 minutes. Wrap in tin foil and leave to rest.

  • Peel and deseed the pumpkin and roast in a hot pan in the oven.  Finish with a little honey (optional). Toss the sprout tops in the pan with the pumpkin.

  • Remove the hare from the tin foil and cut in to four. Place one on each plate and serve the pumpkin and sprout tops on the side.