Monday, June 29, 2009
Friday, June 12, 2009
The meat was still a little tough but very enjoyable. If I am honest it's taste was rather overpowered by the other ingredients and the wine. Still, the result was one less squirrel eating my cherries and a very cheap enjoyable meal. Perhaps I will wait until Autumn before cooking squirrel again once they have had a chance to fatten up over the summer. I will keep you informed.
- The front legs and rear saddle of the hare cut into pieces.
- 50g butter
- 1 parsley sprig
- 1 thyme sprig
- 2 bay leaves
- 4 peppercorns
- stock or water
- 2 oz (50 g) mushrooms, sliced
- 1 thick slice of bread, soaked in milk
- 1 egg yolk
- 6 tablespoons brandy or Madeira
1. Melt some of the butter in a frying pan and fry the hare pieces until they are lightly browned on all sides.
2. Transfer them to a saucepan, packing them in closely. Add the parsley, thyme, 2 of the bay leaves, the peppercorns and salt and just cover with stock or water.
3. Bring to the boil and simmer gently for 2 to 3 hours or until the hare is very tender.
4. Drain the hare, reserving the liquid, and take the meat from the bones. Chop the meat. Strain the liquid.
5. Melt the remaining butter in the frying pan and fry the mushrooms for 3 minutes. Add to the hare meat.
6. Squeeze the slice of bread to remove the excess milk and add to the mixture. Mince or blend to a smooth puree.
7. Moisten the puree with a little of the reserved liquid, then beat in the remaining butter, the egg yolks, the brandy or Madeira, salt and pepper.
8. Put the remaining bay leaf in the bottom of a pate dish and spoon in the hare mixture.
9. Smooth the top, then cover and steam for 3 hours.
- Olive oil, for browning
- 500g hare meat
- 1 large onion, chopped
- 2 carrots, cut into small cubes
- 3 garlic cloves, finely chopped
- 1 x 400g tin of plum tomatoes
- A couple of sprigs of thyme
- A few bay leaves
- A pinch of allspice
- A pinch of sugar
- 300ml red wine
- A square or two of dark chocolate or 1 tablespoon redcurrant jelly (we used both)
- Salt and pepper
1.Heat a little oil in a heavy-bottomed pan over a medium heat and when it is smoking hot add a third of the meat.
2.Brown the meat on all sides and season with salt and pepper before removing and reserve.
3.Repeat with more batches until all the meat is browned.
4.Heat some more oil and add the onion and carrots. Cook for 5–10 minutes, stirring from time to time so that the vegetables don’t colour.
5.When the onion is translucent, add the garlic, and after a couple of minutes the tomatoes, herbs, allspice, sugar and wine.
6.Add the hare and simmer for a few hours. 10 minutes before serving add the chocolate and/or redcurrant jelly.
- 1 saddle of hare
- zest of 1 lemon
- olive oil
- 6 juniper berries
- 1 garlic clove
It was generally accepted that the ragout was the best of the three. I think this was due to the slower cooking (4-5 hours) making the meat far more tender than the saddle (45 mins). However, the pate was a perfect starter, great to serve on lightly toasted home-made bread.