Pan fried hare loin

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

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

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.

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