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Hare fillet with wild mushrooms recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, D
    MineralsZinc, Copper, Natrium, Chromium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 Hare, broken down into: front legs, back legs, fillets, liver, kidneys and the carcass .For the stock (best done the day before)

    2. 150g carrots, diced

    3. 150g onions, diced

    4. 50g celery, diced

    5. 300g beef shank

    6. 1 pigs trotter

    7. 4 chicken wings (these will add complexity and body to the stock)

    8. Bay leaves

    9. 1 head garlic

    10. Splash shiraz

    11. 5 juniper berries .Front legs and hare carcass chopped into about 8 pieces .A little olive oil

    12. For the meat

    13. Backstrap fillets, cut into 6 even pieces

    14. Front legs, boned and cubed

    15. Liver and kidneys, rough diced

    16. 100g pork caul (crepinette)

    17. 150g speck or fat from ham or prosciutto

    18. 50g carrots, finely diced

    19. 50g onions, finely diced

    20. 30g celery, finely diced

    21. 5 juniper berries, crushed

    22. 3 cloves garlic

    23. Salt and black pepper

    24. 3 medium beetroot, baked whole, peeled and cut to segments .

    25. 180g wild fungi - slippery jacks

    26. Note:

    27. Fresh shiitake mushrooms are a good substitute or dried porcini reconstituted in the stock.

    Instructions Jump to Ingredients ↑

    1. For the stock Roast all the ingredients except bay leaves and wine till a rich browning is achieved. Cover with water, add the bay leaves and bring to the boil.

    2. Skim after it comes to the boil; lower the temperature and simmer at least two hrs. Skim and cool.

    3. Remove the fat that has set on the top and add about 1/3 Shiraz by volume.

    4. Reduce stock by 2/3 until it becomes a dark and unctuous sauce. It will be very well flavoured.

    5. For the meat Mince the meat from the legs with the offal, vegetables, fat, garlic and juniper berries.

    6. Season and fry off a small piece to test seasoning.

    7. Lay out a piece of caul about 10cm square and cover with a 1cm layer of mince. Place the hare fillet in the middle and cover with mince and caul to make a small sausage shaped parcel.

    8. To cook Pre-heat oven to 180 Celsius.

    9. Roast the hare parcel for about 8 minutes at 180 Celsius. Rest in a warm spot for about three minutes.

    10. While the meat is resting, poach the fungi and beetroot in the red wine and hare sauce.

    11. Cut the hare parcel into 3 pieces on the diagonal and garnish with the beetroot, fungi and sauce.

    12. To serve Serve with your favourite style of spuds.

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