Spiced Hare Fillets
| 4 Hare Loin Fillets |
| 1 level tbsp Whole Black Peppercorns |
| 1 level tbsp Whole Juniper Berries |
| 2 tbsp Olive Oil |
Preheat the oven to 220ºC/425ºF/Gas 7. Toast the peppercorns and juniper berries in a dry frying pan over a high heat for about 3 minutes, shaking often, until a strong spicy aroma emerges. Tip them into an electric grinder (or pestle and mortar) and grind until coarsely ground. Brush the Hare with 1 tbsp oil and press in the spices, leave to infuse somewhere cool for an hour.
To cook the meat, heat the remaining oil in a large frying pan and, once hot, add the Hare and cook for a couple of minutes until brown all over . Season the Hare with the sea salt as they brown, transfer to a small baking sheet and place in the preheated oven for no longer than 4 minutes. Remove to a carving board, cover with foil and rest somewhere warm for 8 to 10 minutes before slicing.
Tip: For a sauce, add a splash of wine to the frying pan in which the meat was browned and stir over a low heat to deglaze. Add a spoonful of crème fraiche, season to taste and serve piping hot.
Serve with braised red cabbage and sautéed potatoes.
Please note: Under the Hares Preservation Act 1892, we are unable to sell any hare between 1st March and 31st July.
