Royal hare
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 kg de-boned hare200 g hare liver
50 g truffles
50 g sliced wild mushrooms
50 g egg white
15 g cognac
50 g hare blood
salt & pepper
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.
