Hare with poached quince, kale and pickled blackcurrants
by Greg Anderson

Ingredients

Store Cupboard

  • 100g of caster sugar
  • 1/2 head of garlic
  • 5l chicken stock
  • 1/2 head of garlic
  • 1 egg yolk
  • 1/2 tsp Dijon mustard
  • 1 pinch of salt
  • salt, (4g per 500g of mixture)
  • 50g of Dijon mustard
  • 1 pinch of salt
  • 100g of caster sugar
  • 2 sprigs of rosemary
  • salt

Beverages

  • 100g of water
  • 1 bottle of red wine
  • 375ml of port
  • 200ml of water

Oils & Vinegars

  • 100g of white wine vinegar
  • vegetable oil, for frying
  • 100g of vegetable oil
  • 1/2 tsp Chardonnay vinegar
  • 200g of Chardonnay vinegar
  • vegetable oil
  • vegetable oil, for frying

Fruit & Vegetables

  • 200g of blackcurrants
  • 5 shallots, sliced
  • 6 button mushrooms
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1/2 leek, sliced
  • 5 1/2 sticks of celery, sliced
  • 1 large potato
  • 2 quinces, peeled
  • 24 sprigs of red Russian kale
  • 4 garlic cloves, bashed

Salad & Fresh Herbs

  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 200g of fresh lovage, leaves picked
  • 1 handful of soft herbs, chopped (parsely, chervil, tarragon)
  • 4 sprigs of fresh thyme

Speciality Ingredients

  • 25g of kombu

Fresh Meat

  • 4 hare, broken down into shoulders, legs and loins and bones reserved (ask your butcher to do this for you)
  • pork belly, minced (equal weight to the minced hare)
  • lardo, finely diced (half the amount of minced hare)

Delicatessen

  • foie gras, finely diced (half the amount of minced hare)

Dairy

  • 1 egg
  • 100g of double cream
  • 20g of butter, melted
  • 4 knobs of butter

Spices & Dried Herbs

  • 12 cardamom pods
  • 1 pinch of saffron
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