Sous Vide Hare Recipe - Great British Chefs

Roasted saddle, braised leg and shoulder of hare comes served with quince purée, baby beetroots, pickled turnips and red wine essence in this challenging Michelin two star dish. The dish is finished with wood sorrel, hazelnut vinaigrette and a rich game sauce. Fabulous for an ambitious dinner party.

Ingredients

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Rack of hare

4 4-bone racks of hare
15g of butter

Marinated hare 1

2 hare legs
2 hare shoulders
500ml of red wine, reduced by 1/3
40g of onion, cut into 2cm dice
20g of carrots, cut into 2cm dice
12g of leek, cut into 2cm dice
12g of celery, cut into 2cm dice
5g of garlic, crushed with the skin on
2 sprigs of fresh thyme
1 bay leaf

Marinated hare 2

40g of butter
black pepper

Hare sauce

520g of hare trim and bones
15ml of sunflower oil
50g of unsalted butter
75g of onion, diced
75g of carrots, diced
38g of leek, diced
38g of celery, diced
5g of thyme
5g of bay leaf
10g of unsalted butter
140g of banana shallot, diced
350g of button mushrooms
50g of unsalted butter
750ml of brown chicken stock
75ml of cream
750ml of red wine, reduced to 500ml
50ml of red wine vinegar, reduced to 10ml
5g of tarragon

Bacon wrapped saddle

4 pancetta slices, each weighing 30g
4 hare loins, each weighing 160g
20g of juniper powder
1 tbsp of butter
8 juniper berries
1 garlic clove, sliced

Hazelnut beurre noisette vinaigrette

30g of unsalted butter
15ml of hazelnut oil
1 lemon, juiced
60 whole hazelnuts, toasted

Pickled wild mushrooms

500ml of water
6g of garlic, sliced
50g of banana shallot, sliced
40g of caster sugar
15g of salt
60ml of olive oil
1 bay leaf
175ml of white wine vinegar
300g of wild mushrooms, cleaned

Quince slices and purée

500g of quince
1000ml of water
1 1/2 lemons, juiced
375ml of Monbazillac
125g of clear honey
1/2 vanilla pod

Red wine essence

23g of unsalted butter
80g of banana shallot
750ml of red wine
150g of button mushrooms
375ml of ruby port
2g of garlic
1g of thyme
sugar to taste
2g of xantana

To plate

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Fine sieve
Sterilised jars
Blender
Vac pac maker
Water bath

For the hare sauce, roast the bones in the oil until evenly coloured. Caramelise the onion, carrot, leek, and celery gently in 50g of butter with the thyme and bay leaf

520g of hare trim and bones
15ml of sunflower oil
50g of unsalted butter
75g of onion
75g of carrots
38g of leek
38g of celery
5g of thyme
5g of bay leaf

Gently sweat the shallots in 10g of butter, turn up the heat and brown lightly. Add the mushrooms and 50g of butter and continue to cook until any moisture evaporates and they are caramelised

10g of unsalted butter
140g of banana shallot
350g of button mushrooms
50g of unsalted butter

Bring the stock, cream, alcohol and vinegar reductions to the boil, skim and begin to reduce

750ml of brown chicken stock
750ml of red wine
75ml of cream
50ml of red wine vinegar

Add half the bones and continue cooking for 20 minutes. Pass through a fine seive. Bring back to a simmer, adding the remaining bones. Simmer for 10 minutes and add the tarragon. Sieve then season

For the marinated hare 1, reduce the wine by 1/3. Pour the hot reduced wine on top of the vegetables, garlic, thyme and bay leaf. Allow to cool

500ml of red wine
40g of onion
20g of carrots
12g of leek
12g of celery
5g of garlic
5g of tarragon
1 bay leaf

Place the legs and shoulders into the wine. Cool and marinade overnight. When ready, remove from the marinade and allow to drain

2 hare legs
2 hare shoulders

For the marinated hare 2, heat the butter until foaming and caramelise the marinated shoulders and legs slowly. Season with pepper. Bring the red wine jus to the boil

40g of butter
black pepper

Pour the jus over the shoulder and legs. Put into vac pac bags together. Cook in a water bath at 70°C for 4 hours until tender. Alternatively, slowly braise in the oven in a Le Creuset dish

For the bacon wrapped loin, lay the pancetta slices on cling film, overlapping them slightly. Cover with another layer of cling film. Gently roll with a rolling pin to ensure the slices are very thin and flat

4 pancetta slices

Rest in the fridge. Place the loins together on the pancetta. Sprinkle with the juniper powder and roll it up in the pancetta. Form a tight neat cylinder and wrap tightly in cling film, twisting the ends. Rest in the fridge until required

20g of juniper powder
4 hare loins

Poach at 55°C for 25-30 minutes. Remove the cling film and drain. Heat the butter until it browns then colour and crisp the outside of the loin. Season. Rest in a warm place with the aromats until the core temperature reaches 57°C

1 tbsp of butter
8 juniper berries
1 garlic clove

For the rack of hare, heat the oven to 180°C/Gas mark 4. Brown the hare racks in the butter all over, transfer to an oven tray and cook for 6 minutes

4 4-bone racks of hare
15g of butter

For the hazelnut beurre noisette, heat the butter until it browns then strain. Whisk together with the lemon juice. Pour over the toasted hazelnuts and season with salt and pepper

30g of unsalted butter
15ml of hazelnut oil
1 lemon
60 whole hazelnuts

For the pickled mushrooms, put everything except the mushrooms in a heavy bottomed pan. Bring up to the boil and simmer for 10 minutes. Remove from the heat and allow to infuse for 20 minutes

500ml of water
6g of garlic
50g of banana shallot
40g of caster sugar
15g of salt
60ml of olive oil
1 bay leaf
175ml of white wine vinegar

When tepid, strain through a fine sieve into a clean heavy based pan. Bring back to a simmer and pour over the clean mushrooms. Place in a sterile jar and chill

300g of wild mushrooms

For the quince slices and purée, wash the quince and drain. Peel and place in the water mixed with the lemon juice. Bring the Monbazillac, honey, vanilla, pepper and lemon juice to the boil. Remove from the heat

500g of quince
1000ml of water
1 lemon
375ml of Monbazillac
125g of clear honey
1/2 vanilla pod

Cut the quince into 4 pieces (2 larger 2 smaller). Avoid the core. Place the larger pieces of quince into a sous vide bag with 150ml of the liquid

Place the smaller pieces of quince into separate sous vide bags to ensure even cooking with 150ml of liquid. Steam for 20 minutes. Select the best presentation slices and trim neatly into 10mm pieces

You will require 50% for purée and 50% for presentation. Retain the presentation slices in the cooking liquid. The trimmings may require a further few minutes back in the steamer in vac pack bags with liquor

Drain the cooked trimmings, retaining the liquid. Blitz the trimmings in a blender adding a little liquid to make a purée. Pass through a fine sieve

For the red wine essence, melt the butter in a heavy based pan and slowly caramelise the shallots then lightly season. Put the red wine and mushrooms in a separate pan and quickly reduce by half to 750ml

23g of unsalted butter
80g of banana shallot
750ml of red wine
150g of button mushrooms

In a separate pan reduce the port by 1/3 to 500ml. Add garlic and thyme to the caramelised shallots and cook for a further 2 minutes. Place the shallots, port and red wine into a clean heavy based pan and bring to a gentle simmer

375ml of ruby port
2g of garlic
1g of thyme

Correct the seasoning with salt, sugar and black pepper. Infuse for 20 minutes and pass through a fine sieve. Whisk in the xantana using a hand blender. Check the seasoning

To dress, warm the lettuce in an emulsion of butter, boiling water and salt. Place the drained lettuce on the plate and piece of braised meat on top. Place the warm beetroot, quince, and baby leeks around and place the rack and saddle onto the plate

Place the sauce around with the red wine essence, sprinkle with toasted hazlenuts and serve

60 whole hazelnuts

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Gary Jones

Executive head chef Gary Jones has led the kitchen at Raymond Blanc's Le Manoir aux Quat'Saisons since 1999.

Preparation of hare with baby leeks and quince

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