This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Hare is a beautiful meat, well worth seeking out at your local butchers for its deep gamey flavour. Kevin Mangeolles serves it with bitter chocolate and rich creamed celeriac for a perfect winter meal. If preferred, you can make a hare stock for the beer-braised haunches to give an extra rich finish.
Get in touch