Roast Saddle of Hare with Artichokes, Tomato and Grape Salad

INGREDIENTS

(Serves four)

1 bay leaf
8 coriander seeds
1tbs malt vinegar
Salt and pepper
8 baby globe artichokes
2 tomatoes
Small bunch of white seedless grapes
50ml olive oil
2 saddles of hare (4 fillets)
Small bunch of watercress
For the vinaigrette (makes eight portions)
2tbs Dijon mustard
3tbs sherry vinegar
150ml hazelnut oil
150ml vegetable oil
Salt and pepper to taste

METHOD

Make a vinaigrette using all the ingredients.

Boil water in a saucepan together with the bay leaf coriander seeds malt vinegar salt and pepper. Prepare artichokes by breaking off the stems trim down to the heart then poach in the saucepan. Gently bring the artichokes to the boil take the pan away from the heat and leave in liquor to cool. Blanch peel and deseed both tomatoes and grapes and cut the tomatoes into quarters.

Preheat a frying pan with olive oil and seal seasoned hare for two minutes on each side. Using the same pan sauté the artichokes until golden brown. Just before removing from heat add tomatoes and grapes.

To serve dress the watercress with vinaigrette and place on a plate. Carve the hare fillets into medallions and arrange around the salad.