Pan fried hare loin

Serving size: 4
Preparation time: 10 minutes + resting
Cooking time: 20 minutes

4 loins of hare
8 slices of smoked pancetta
150g of butter
8 medium parsnips
1 fresh chilli
1 small bunch of fresh sage
Salt and pepper to taste

For the chocolate oil:
100g of 90-95% cocoa solid chocolate
150ml of rapeseed oil
1 tablespoon of extra brute cocoa powder

For the redcurrant juice:
200g of fresh red currants
50g of butter
100ml of gin
50g of sugar
100ml of vegetable stock

Featured in:
February 2011

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.

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