Sweet and Sour Hare Saddle with Winter Squash and Beets
- 2 whole hares, 6 1/2 pounds each (3 kg)
- 3/4 ounce bitter arbutus honey (20 g)
- 1/2 ounce unsweetened cocoa powder (15 g)
- fleur de sel
- Sarawak pepper
- 1 thin strip fatty bacon
- 1 1/4 cups civet sauce (30 cl)
Step 1: Hare
Skin the hares delicately. Empty them, collect the blood, then gut, setting the livers and hearts aside to be used as a thickener. Remove the thighs, cutting them flush at the level of the saddles, and reserve them for another recipe. Remove the forequarters by cutting after the third rib.
Remove the nerves 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 fat 1/2 inch (1.5 cm) wide over its entire length. Next, bard and truss the hare saddles and refrigerate.
Remove the lungs, setting them aside with the livers and hearts. Cut the shoulders and the rest of the forequarters into pieces, and marinate in a stainless steel container.
Season the hare saddles with fleur de sel, skewer, and cook them on the spit for 12 minutes, basting often. Set aside in a warm spot on a stainless steel rack, turning frequently, then untruss and remove the barding fat. Coat with thin layer of arbutus honey and dredge with cocoa before heating them for 8 minutes in a 375°F (190°C) oven.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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