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.