Pan fried hare loin

Serving size: 4
Preparation time: 25 minutes
Cooking time: 2 minutes
Ingredients:

4 loins of hare
4 fresh figs
2 Granny Smith apples
100g of shelled walnuts
150g of dates
100ml of Armagnac
100g of butter
The juice of 1 lemon
50ml of walnut oil
1 bunch of fresh coriander
Salt and white pepper to taste


Featured in:
November 2011

METHOD
Season the hare loins with salt and pepper and pan roast with a little butter in a non-stick pan for 1 minute each side and set aside. In the same pan, add the figs previously cut in 4 wedges each and gently roast for 20 seconds each side then place them with the hare loins. Add the chopped dates to the same pan and glaze with Armagnac and a little water and set aside to marinade for 20 minutes.

Meanwhile, peel and slice the apples, place them in a bowl with the lemon juice, walnuts and walnut oil and season with salt. Before serving, add the coriander.



Never miss a copy!

Big savings when you take out a subscription.

MAY ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• Mark Harrison - Concert king returns to Lincoln• Beekeepers of the Lincolnshire Wolds - Promoting local honey• VE Day 80 - Veterans’ voices• Skegness through the years - Resort’s history explored• Life visits Louth, Boston, Spalding and Woodhall Spa• Gardening - Planting peace• David Burghardt Vision Care - 40 years of excellence• Skendleby Hall - A wellbeing welcome• Education - Make the right choice for your childrenAnd lots more.Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2025-digital-copy/ ... See MoreSee Less