BEETROOT IN BAMBOO AND SWEET PIMENTON BRINE, HARE AND EWES’ MILK CHEESE

INGREDIENTS:
Beetroot brine
500 gr fresh beetroot
100 gr salt
600 ml water
50 gr powdered bamboo
30 gr Tap de Cortí sweet pimentón
2 litres vegetable stock
30 gr sugar
Stewed hare
1.250 kg hare (legs)
200 gr mushrooms
200 gr lean belly pork
200 gr shallot
500 gr light demi-glace
450 gr red wine
150 ml rabbit blood
60 gr butter
Manitol sugar
PREPARATION:
Beetroot brine: Peel the beetroots. Make a solution with 600 ml water and 50 gr salt. When cold, insert the beetroots and leave to soak for 20 hours.
Drain the beetroots and leave to dry for about 3 hours.
Mix 25 gr salt with the bamboo and sweet pimentón. Marinate the beetroot with this mixture of spices for 24 hours.
Wash in plenty of water, then leave to dry well.
Cook the beetroots with 2 litres of vegetable stock, 25 gr salt and 30 gr sugar. Leave to dry.
Stewed hare: Lightly sauté the hare legs, then add the shallots and mushrooms. Deglaze with red wine and reduce. Add the light demi-glace and simmer for 45 minutes. Strain the sauce and bind with the blood. Season with salt and pepper. Remove the bones from the hare flesh and blend together with the reduced sauce. Leave the mixture to cool. When cold, carefully form into balls and freeze.
Prepare the manitol and carefully dip the balls of stewed hare on a skewer into the bath.
TO SERVE.
Thinly slice the beetroot, dress with virgin olive oil, dice of cured ewes’ milk cheese, ewes’ milk yoghurt and aniseed-flavoured herbs.
Serve accompanying the stewed hare.