Roast saddle of hare

4 servings

Ingredients :

1 saddle of hare, weighing around 600g
30g butter
80ml cognac
30g shallots
Thyme, bay leaves
Salt, milled black pepper

For the Gravy:
100ml white wine
250ml stock
25g butter
50g chopped bacon

Procedures :

1. De-bone and marinate the hare in a little cognac with chopped shallots, thyme and bay leaves for 2 hours.

2. Remove from alcohol, and place in an oven dish or roasting tin, with a knob of butter.

3. Preheat oven to 375°F (190°), then cook meat for 10 to 12 minutes.

4. Remove and keep warm, retain dish.

5. Saute bacon in a tablespoon oil or butter. Deglaze oven dish, then add white wine to make a gravy. Add stock and butter.

6. Serve with mushrooms sauted in butter.

Note :

Recommended wine: A Bordeaux