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Loin of Hare with prune, ginger, apple farce
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Submitted by
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Category
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apple, ginger
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Rating
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Ingredients
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160
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g
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Prunes dried, pitted
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300
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g
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Carrots, whole, fresh, medium
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1
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dl
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Oil, Vegetable (Sonola)
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3
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dl
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Demi-glace Home Made
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200
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g
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Apples Granny Smiths
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2
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x
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Seasoning (salt+pepper)
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Procedure |
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1. 1. Bone out the two loins and fillets of hare carefully removing all sinew.
2. 2. For farce: Saute diced apples, ginger, prunes, and deglace with port add cinnamon and cool.
3. 3. Put the to loins on sheet of crepinette fill center with farce cover with the two fillets wrap in crepinette.
4. 4. For Sauce: Brown bones with mirepoix add tomato past deglace with red wine fill up with demi-glace and simmer for 30 minutes and strain.
5. 5. Roast loin in oven to medium rest for 15 minutes slice and serve with prepared sauce.
6. 6. Garnish with carrot chips and sprig of herbs.
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Review
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