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Roast Saddle of Hare with Braised Leg-Meat Cannelloni and Quince and Tonka Bean ConfitTheWorldWideGourmet.com

Flavors of Provence/Côte-d'Azur

Total time: more than 2 hr

Marinating time: 24 hours
Cooking time for the stock: 1/2 day (can be made in advance)
Cooking time for the braised hare: 12 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:99.1 kcal

Proteins:1.1 g

Fats:1 g

Carbohydrate:14.4 g

Fibers:0.6 g

Sugar:9.4 g

Cholesterol:25.5 mg

Sodium:29.9 mg

Calcium:18.4 mg

Energy:596 kcal

Proteins:6.9 g

Fats:6.1 g

Carbohydrate:86.4 g

Fibers:3.5 g

Sugar:56.4 g

Cholesterol:153.4 mg

Sodium:179.5 mg

Calcium:110.9 mg

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INGREDIENTS

For 10 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Quince terrine

500

g

sugar

1000

ml

water

2

tonka beans (ground)

20

g

butter

**Cannelloni pasta

250

g

flour

6

egg yolks

1

whole egg

5

g

olive oil

2

ml

salt

**Stock

2

hare carcasses

2000

ml

red wine

2

carrots

1/2

celery stalk

2

onions

1

bunch of parsley

1

sprig of thyme

peppercorns, as needed

coriander seed, as needed

juniper berries, as needed

tomato paste, as needed

**Braised hare

2

hares: legs and shoulders

2

apples, quartered

1

sprig of rosemary

2

onions

1

carrot

1

stalk of celery

1

sprig of thyme

750

ml

bottle of cider

15

ml

tomato paste

200

g

white mushrooms

METHOD

Quince terrine

  1. Peel and quarter the quinces.
  2. Poach them in the syrup for about 10 minutes.
  3. Drain and brown lightly in butter, then add the sugar.
  4. Deglaze with a little syrup.
  5. Place into a terrine, pressing down well.
  6. Chill before slicing.

Cannelloni pasta

  1. Make the pasta by combining all the ingredients in a food processor.
  2. Roll the pasta out with a pasta machine and cut into rectangles.
  3. Cook the pasta in simmering water for 3 minutes.

Stock

  1. Bone the 2 whole hares; set aside the saddles and the rest of the meat.
  2. Crush the carcasses and marinate them for 24 hours.
  3. Make the hare stock; drain the carcasses and brown them well in the oven.
  4. Degrease, add the vegetables from the marinade and the tomato paste.
  5. Deglaze with the marinade.
  6. Cook the stock for at least half a day, then strain through a fine china cap.

Braised hare

  1. Marinate the hare pieces for 24 hours.
  2. Drain them, brown them and add the garnish: apple, carrot, onions and herbs.
  3. Add the tomato paste.
  4. Deglaze with the cider.
  5. Add the stock.
  6. Cook, covered, in a 160° C (325° F) oven for about 12 hours.

Braised leg-meat cannelloni

  1. Drain the hare pieces and shred the meat.
  2. Strain and reduce the cooking liquid to obtain the sauce.
  3. Combine half the sauce with the shredded meat.
  4. Prepare the cannelloni using 4 x 6 cm pieces of pasta.
  5. Roll the filling up in the cannelloni wrappers.

Presentation

  1. Place a slice of hare on a little sauce.
  2. Finish with a cannelloni and a cube of quince terrine.

CHEF'S NOTES

Muscovado sugar is whole unrefined cane sugar from Mauritius. Its high molasses content gives it a dark brown color and strong flavor.



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