Photography recipe
Fotografía Chef Signature Chef

Method:

 

Mix the ingredients together and roll up in cling-film; make four centimetre diameter rolls; vacuum pack and cook in a steam oven for 24 hours at 65 degrees.
Using the hare bones, prepare a dark gravy with a little hare blood and chocolate.
Gently heat some of the hare and add sauce. Accompany with duck liver truffles.

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Method:

 

Mix the ingredients together and roll up in cling-film; make four centimetre diameter rolls; vacuum pack and cook in a steam oven for 24 hours at 65 degrees.
Using the hare bones, prepare a dark gravy with a little hare blood and chocolate.
Gently heat some of the hare and add sauce. Accompany with duck liver truffles.

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Ingredients 4 persons
  • 1 kg de-boned hare
  • 200 g hare liver
  • 50 g truffles
  • 50 g sliced wild mushrooms
  • 50 g egg white
  • 15 g cognac
  • 50 g hare blood
  • salt & pepper
Recipes. The Cook & Chef Institute