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A Fillet of Hare in Pinot Noir with a Bourguignonne Garnish

Celebrated Kiwi chef Iain Hewitson shares his recipe for Burgundy Fillet of Hare in Pinot Noir with a Bourguignonne garnish.

A Fillet of Hare in Pinot Noir with a Bourguignonne Garnish

“I cooked this for Huey’s Kitchen in Central Otago in New Zealand’s Pinot Country, so I thought a touch of France’s Burgundy region in the garnish was highly appropriate. And, lardons are about ½  cm strips of bacon cut crossways.” – Iain Hewitson 

Serves 4

Olive oil

4 hare fillets, trimmed of all fat and sinew

Sea salt and freshly ground pepper

1 x 3 cm thick piece of bacon, cut into lardons

12 baby (pickling) onions

12 small button mushrooms

2 plump garlic cloves, crushed

2 tbsp. plain flour

2 cups Pinot Noir

2–2 ½ cups packet chicken stock

½ tbsp. tomato paste

2 bay leaves

2 fresh thyme sprigs

Chopped fresh parsley leaves

Creamy Mash, to serve

METHOD

Heat a layer of olive oil in a pan and seal the seasoned hare on all sides. Remove.

Add a little fresh oil to the pan, if needed, and sauté the bacon, onions and mushrooms until lightly coloured. Then add the garlic and flour. Mix well and briefly cook. Add the pinot with 2 cups chicken stock, the tomato paste, bay leaves, thyme and 2 tablespoons chopped parsley. Bring to the boil, mix well and gently simmer until the onions are tender, adding more stock if getting too thick.

Return the hare to the pan and gently cook until it is no more than medium-rare, turning every now and then. Remove and rest for 5 minutes. Then slice on the diagonal and serve on a bed of mash with the sauce poured over the top and the other goodies arranged alongside. Sprinkle with parsley.

Recipe from  Huey’s All Time Favourites by Iain Hewitson (New Holland)

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