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Loin of hare wrapped in cured ham with a peppery port sauce – by Simon Haigh

11 September 2006

INGREDIENTS

(serves four)

1 bottle Saint-Emilion
2 large hare saddles
200g mirepoix
Thyme
Bay leaf
Sherry vinegar
1.25 litres chicken stock
600ml veal glace
16 slices cured ham
150ml port
1tbs green peppercorns

METHOD

Pour one bottle of Saint-Emilion into a saucepan and bring to the boil. Leave to cool. Remove hare loins from saddles and trim. Chop bones finely and cover both these and the loins with Saint-Emilion. Refrigerate and leave to marinate overnight. Remove bones and loin and reserve marinade.

Roast bones until coloured, add a fine mirepoix, cook out and add herbs. Deglaze with sherry vinegar, add Saint-Emilion and reduce. Add chicken stock and glace and reduce to desired consistency. Pass through a fine chinois, followed by a muslin. Wrap the loins in the cured ham.

Make a port reduction with the peppercorns and add the hare stock, taste and season.

Pan-fry the loins until nicely coloured on the outside and pink inside.

Simon Haigh

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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