CIVET OF HARE

Manuel de la Osa
2014

INGREDIENTS

Sirloins of hare
Beetroot, cooked
500 gr beetroot, liquidised
Raspberries
Cherries
Quince jam
Onion en confit
Crystallised orange
Prunes
Seaweed
½ litre reduced red wine
20 dl Oloroso sherry
20 dl port
Honey (from heather)
Soy sauce
Sage
Rosemary
Savory
Salt

PREPARATION

Macerate the hare in honey, soy sauce and herbs for one week in a vacuum pack. Remove and dry. Cut the cooked beetroot into thin slices. Cook the prunes in the red wine with spices. Fill the raspberries with quince jam and crystallised orange. Cook the onion en confit and blend. Cut the cherries in half and cut pickled beetroot into dice. Soak the seaweed to remove the salt and macerate with herbs. Liquidise beetroot and mix with the reduction of wine flavoured with spices.

TO SERVE

Serve very thin slices of sirloin of hare. Next to it, place the raspberries, cherries, prunes, onion en confit, pickled beetroot, slices of beetroot and seaweed, and decorate with herbs. Finally, pour a little of the beetroot and wine sauce over the hare.