Pan fried hare loin
Season the hare loins, wrap them with 2 slices of smoked pancetta each and pan roast for 2 minutes and set aside. Using the same pan of the hare, melt the butter, add the red currants and the sugar and cook for 3-4 minutes. Wet with the gin and flame to burn the alcohol, add the vegetable stock and cook for 10 minutes. Season and strain the juice.
To make the chocolate oil place all the ingredients in a bowl over warm water and let them melt and infuse for 1 hour. Mix well and set aside.
Peel and slice the parsnips, blanch them in salted boiling water for 5 minutes, drain and pan roast in a non-stick pan with butter, chopped chilli and sage. Cook for 4-5 minutes, season with salt and pepper and serve.