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- Cuisine: Modern Australian
- Serves 6
George Biron says:
Hare is one of the very few really wild meats available to the cook in Australia. In this recipe we utilise the whole animal including the offal and carcass, nothing is wasted.
All red meats especially game require a period of hanging: that is being left to mature on the bone in a cool temperature. We hang our hares for approx 12 days, skinned and with the offal removed at about three degrees Celsius. We eat the offal fresh or freeze it to incorporate it into this dish.
The flavour of hare contrary to its reputation is not overtly strong. If you are looking for a very strong game flavour you can hang it for longer with the fur on and the offal inside, but this is an acquired taste most favoured in Britain. And I must confess that once in a while I really crave for these flavours.
In all animals there are some cuts require long slow cooking while others are better suited to quick hot techniques to get the best results. In this recipe the whole animal can be cooked quite quickly with the tougher cuts of the leg being minced with some good flavoured fat to shield, moisten and flavour the delicate back fillets. The recipe can be adapted for rabbit or indeed any other meats.
Ingredients
1 Hare, broken down into: front legs, back legs, fillets, liver, kidneys and the carcass.
For the stock (best done the day before)
150g carrots, diced
150g onions, diced
50g celery, diced
300g beef shank
1 pig’s trotter
4 chicken wings (these will add complexity and body to the stock)
Bay leaves
1 head garlic
Splash shiraz
5 juniper berries.
Front legs and hare carcass chopped into about 8 pieces.
A little olive oil
For the meat
Backstrap fillets, cut into 6 even pieces
Front legs, boned and cubed
Liver and kidneys, rough diced
100g pork caul (crepinette)
150g speck or fat from ham or prosciutto
50g carrots, finely diced
50g onions, finely diced
30g celery, finely diced
5 juniper berries, crushed
3 cloves garlic
Salt and black pepper
3 medium beetroot, baked whole, peeled and cut to segments.
180g wild fungi - slippery jacks [Suillus luteus] or pine mushrooms [Lactarius deliciosa]
Note:
Fresh shiitake mushrooms are a good substitute or dried porcini reconstituted in the stock.
Preparation
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.
Skim after it comes to the boil; lower the temperature and simmer at least two hrs. Skim and cool.
Remove the fat that has set on the top and add about 1/3 Shiraz by volume.
Reduce stock by 2/3 until it becomes a dark and unctuous sauce. It will be very well flavoured.
For the meat
Mince the meat from the legs with the offal, vegetables, fat, garlic and juniper berries.
Season and fry off a small piece to test seasoning.
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.
To cook
Pre-heat oven to 180 Celsius.
Roast the hare parcel for about 8 minutes at 180 Celsius. Rest in a warm spot for about three minutes.
While the meat is resting, poach the fungi and beetroot in the red wine and hare sauce.
Cut the hare parcel into 3 pieces on the diagonal and garnish with the beetroot, fungi and sauce.
To serve
Serve with your favourite style of spuds.
If you enjoyed this Hare fillet with wild mushrooms recipe then browse more Modern Australian recipes, meat recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
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| 5. | Stirling Hotel | Stirling | |
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| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
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| 10. | The Boat House by the Lake | Barton |
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