Pan fried hare loin
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.