Wild Hare Backstrap

Wild Hare Backstrap

 -MacLean Fraser, Executive Chef Artisan at Bolton Hotel

Proscuitto wrapped Hare back strap with sweet and sour cabbage, duck fat potatoes and Romesco sauce 

Makes 4 portions

Ingredients:

4 Hare back straps

8pc Prosciutto

500g Potatoes

4Tbs Duck fat

1 large or 2 small Red capsicums (peppers)

1cl Garlic

1/4C Almonds, whole blanched

130g tin Tomato paste

1/2tsp Paprika

1/4tsp Chilli powder

3Tbs Red wine vinegar

1/2C Olive oil

Salt and pepper

½ Red cabbage

½ Red onion

8Tbs orange juice

2Tbs Brown sugar

2Tbs Red wine vinegar

Method:

For the Hare:

Dress your hare as per normal and remove the back strap. Make sure you cut nice and hard up against the bone so as not to waste any meat. Trim and remove and sinew and silver skin as this will go tough once you’ve cooked it. Season the back straps with some salt and pepper and wrap with the prosciutto (can use bacon as a substitute and secure with a toothpick if needed) then grill to no more than medium rare. This should take approximately about 2 minutes on each side and once done make sure to rest somewhere warm for 5 minutes so that the juices can set. A good way to test how cooked your meat is it to press it with your finger and it should spring back slightly and should be neither very soft nor hard. If you close your fist and press the piece of flesh between your index finger and thumb knuckles this will feel similar to meat that is cooked medium rare.   

For the Romesco Sauce:

Brush the capsicums with a little oil and grill over an open flame until the skin has blackened and can be rubbed off easily. Or you can always buy roasted red peppers and then just open the can! Remove and skin and seeds and discard these. In a food processor, blend the roasted red peppers along with all the other ingredients except the olive oil, pouring this in slowly at the end with the motor running. Season with some salt and pepper to taste.

For the Sweet and Sour Cabbage:

Slice the onions and cabbage and combine with the juice, sugar and vinegar in a pot and cook out over a low to medium heat until the cabbage is soft and cooked and the liquid has almost completely evaporated.

For the Duck fat potatoes:

Peel and cut the potato into similar sized pieces and place in a pot with some salted cold water and then bring to the boil and cook until tender. Drain and leave aside to cool. This step can even be done the day before. In a skillet on the stove top or in a roasting tray in the oven, heat the duck fat then carefully add the cooked potato and toss so that it is covered with the fat. Finish in a hot oven until nice and crispy. Season with some salt to taste.

To Serve:

Spread out some Romesco sauce on a plate then top with the potatoes and cabbage. Carve the hare into nice sized pieces and arrange on top. Enjoy with a glass of red!