Preparation of hare with baby leeks and quince
by Gary Jones
Return to Recipe
Print
Ingredients
Fresh Meat
4 4-bone racks of hare
2 hare legs
2 hare shoulders
520g of hare trim and bones
4 hare loins, each weighing 160g
Dairy
56g of butter
163g of unsalted butter
75ml of cream
Beverages
2000ml of red wine, reduced by 1/3
1500ml of water
375ml of ruby port
Fruit & Vegetables
115g of onion, cut into 2cm dice
95g of carrots, cut into 2cm dice
50g of leek, cut into 2cm dice
50g of celery, cut into 2cm dice
13g of garlic, crushed with the skin on
270g of banana shallot, diced
500g of button mushrooms
8 juniper berries
1 garlic clove, sliced
2 1/2 lemons, juiced
300g of wild mushrooms, cleaned
500g of quince
24 baby leeks
1 handful of baby beetroot
1 turnip, pickled
Salad & Fresh Herbs
2 sprigs of fresh thyme
7 bay leaves
6g of thyme
5g of tarragon
4 baby gem lettuces
Store Cupboard
black pepper
20g of juniper powder
60 whole hazelnuts, toasted
40g of caster sugar
15g of salt
125g of clear honey
1/2 vanilla pod
sugar to taste
2g of xantana
Oils & Vinegars
15ml of sunflower oil
50ml of red wine vinegar, reduced to 10ml
15ml of hazelnut oil
60ml of olive oil
175ml of white wine vinegar
Cooking Sauces
750ml of brown chicken stock
Delicatessen
4 pancetta slices, each weighing 30g
Speciality Ingredients
375ml of Monbazillac
Spices & Dried Herbs
wood sorrel