Saddle of Hare with Pumpkin-Black Truffle Gnocchi and Stuffed Cabbage
- 2 whole hares, 6 1/2 pounds each (3 kg)
- 1 thin strip fatty bacon
- 2 tablespoons clarified butter (3 cl)
- 1 1/4 cups hare civet sauce (30 cl)
- 1/3 ounce black coating (10 g)
- 1 ounce butter (30 g)
- fleur de sel
- Sarawak pepper
- aged wine vinegar
Beets and Cabbage
- 1 pound butternut squash (500 g)
- 2 cloves garlic
- fleur de sel
- olive oil
- 1 3/4 ounces white flour (50 g)
- 1 egg, 2 1/2 ounces (70 g)
- 2 ounces ricotta cheese (60 g)
- 1/2 cup chicken consommé (10 cl)
- 1 3/4 ounces butter (50 g)
- 3/4 ounce Périgord black truffle (20 g)
Step 1: Hare
Skin the hares delicately and open them, making sure to collect all of the blood that runs out. Empty them, setting the livers and hearts aside to be used as a thickener for the sauce.
Remove the thighs, and reserve for another recipe. Be sure to cut them flush at the level of the saddles. Remove the forequarters by cutting after the third ribs.
Remove the nerves completely from the saddles without detaching the fell, then cut the fell so that it can be folded over to cover just one tenderloin.
Slice the barding bands 1/2 inch (1.5 cm) wide over their entire length. Bard and truss the hare saddles and refrigerate.
Remove the lungs from the thoracic cavity (putting them aside with the livers and hearts), cut the shoulders and the rest of the forequarters into pieces to marinate.
Season the saddles with fleur de sel.
Heat the clarified butter in a cast-iron pot, and sear the saddles, browning them lightly and evenly. Three-quarters of the way through, add a dab of butter and finish cooking, basting constantly with frothy butter. When they have reached the desired doneness, remove from the pot and set aside on a stainless steel rack, then untruss and remove the barding fat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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