The cold is back in town. This makes me crave for warm winter dishes. You too? If I think about winter dishes, I immediately think about wild meat and cranberries. How random that these two ingredients happen to be the ingredients for this new recipe! For this recipe I tried to keep the wild flavour as much as possible by making the hare sauce based on wild game stock and cooking cream. Simple, but yet so good!
As I mentioned before, cranberries are a great fit for wild meat. I made a sauce with cranberries to serve with the saddle of hare. I also chose to add the vegetable chicory. If you add a bit of sugar to the chicory, it gets a sweet flavour. This is in contrast with the sour taste of the cranberry sauce. A perfect balance! Sounds good so far, right? Finally, serve some dwarf potatoes with the recipe and you’ll be licking your fingers! Do you want to make this recipe yourself? Then follow the instructions below.
150grams ofwhite crystal sugar(you can always add more sugar if it isn't sweet enough to your taste)
Saddle of hare
Preheat the oven to 150 degrees.
Season the saddle of hare with pepper and fry it on a high fire for 3 minutes. Make sure you fry all sides of the hare.
Then add the brown game stock, the cooking cream and the sage. Mix it well.
Put the saddle of hare with the sauce in an oven of 150 degrees for about 7 minutes.
Take a cooking pot and pour the wine and sugar into it. Let it boil on a high fire. As soon as the wine starts to boil, you add the cranberries. Put it now on a medium heated fire and let the sauce simmer for 8 minutes until the cranberries popped.
Meanwhile cut the chicory in half. Put the chicory in a pan on a medium heated fire. Make sure you put the flat side downwards. Season with some sugar and 50 ml of water. Cover the pan with a plate so the chicory can steam a bit. Let it simmer for 5 minutes.
Finally take a frying pan and season the potatoes with salt. Then fry the cooked dwarf potatoes for 2 minutes on a medium heated fire.
Serve the saddle of hare with the chicory, cranberry sauce and potatoes.