Roasted Rack of Norfolk Hare

Serves: 10

Ingredients

• 2-3 East Anglia hares
• 5 large English pears
• 5 large potatoes, very thinly sliced
• 5 medium leeks, sliced into ribbons
• 2 1/2 cloves garlic, chopped
• 250ml Millac Dairy Whipping Cream
• 125g Lakeland Dairies Butter
• 125ml reduced game jus
• 500ml stock syrup
• Salt & pepper

Method

Remove the back legs from the hare and keep them for another dish. Cut the hare loins off the saddle.

Lightly grease a deep oven proof dish with the Lakeland Dairies Butter and neatly layer the chopped garlic with the sliced potato. Season to taste, pour over the Millac Dairy Whipping Cream and cook in the oven at 150°C for 55 minutes.

Peel the pears and using an apple corer cut 4 cannon shapes. Poach the cannons in the stock syrup.

Season the hare loins before sealing them off in a hot pan. Transfer to a pre-heated oven for 8 to 9 minutes before resting.

Cook the leeks in salted water. Glaze with the Lakeland Dairies Butter.

Heat the reduced game jus.

Cut the hare loins into medallions.

Arrange the leeks onto the plate before placing the hare medallions on top. Serve with the pears, potato gratin and dress with game jus.