PT2H30M
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.
Recipe by Raymond Blanc, chef patron and Gary Jones, executive head chef.
Preparation of hare with baby leeks and quince