- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 hare loins, trimmed
- salt and black pepper
- 2 tbsp plain flour
- oil for cooking
- 1 rosemary sprig
- 1 garlic clove, crushed
- 50 ml dry white wine
- 40 g butter
- 1 tbsp red wine vinegar
- sourdough batard, crusty bread, or cobb loaf, torn to serve
- steamed baby green beans, optional
Resting time: 5 minutes
Instructions
- Heat a large frying pan. Season the hare loins on each side generously with salt and pepper and coat with flour.
- Once the pan is hot, add a drizzle of oil, then the hare loins. Cook for 2 minutes, then flip the loin and cook for a further 1 ½ minutes, then add the rosemary and garlic, followed by the wine, butter and red wine vinegar, swirling the pan to help melt the butter.
- Remove from the heat and keep moving the pan until the sauce reduces and thickens. Allow to rest for 5 minutes before serving.
- Divide the hare between plates, spoon over the white wine butter sauce and serve with crusty bread and green beans, if you like.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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