Warm Salad Of Saddle Of Hare Or Venison Recipe
Ingredients
| 250 g/8 oz saddle of hare or venison | ||
| Garlic | 13 Clove (5gm) | |
| Sunflower oil | 2 Tablespoon | |
| 125-250 g/4-8 oz mixed salad leaves | ||
| Walnut oil | 2 Tablespoon | |
| 60 g/2 oz walnut halves | ||
| Lemon juice | 2 Tablespoon | |
| White wine vinegar | 8 Teaspoon | |
Directions
Take the fillets from the saddle of hare and trim off all the membrane; if using venison do the same.
Cut 1 garlic clove in half and rub it over the meat.
Simmer the remaining 12 whole, unpeeled garlic cloves in a little water until they are very soft, almost translucent-looking, which may take as long as 45 minutes.
Saute the fillets in the sunflower oil for about 5 minutes and then put to one side to rest for 5 minutes in a warm place.
Select mostly salad leaves which are slightly tougher and more bitter, and which will not wilt when warmed, such as red radicchio, curly endive, watercress leaves, Belgian endive, oak-leaf lettuce.
Some sweet lambs' lettuce and some cos lettuce are both worthwhile additions.
Essentially, you should go for contrast of colour and texture.
The leaves should be washed, well dried and torn into medium-sized pieces.
Arrange in low mounds on flat plates and keep cool.
Add the walnut oil to the pan and lightly brown the walnut halves.
Slice the fillets thinly and arrange on top of the salads.
Quickly add the garlic cloves, lemon juice and vinegar to the pan.
Heat through, then spoon this dressing evenly over the hare and salad, and serve.
Cut 1 garlic clove in half and rub it over the meat.
Simmer the remaining 12 whole, unpeeled garlic cloves in a little water until they are very soft, almost translucent-looking, which may take as long as 45 minutes.
Saute the fillets in the sunflower oil for about 5 minutes and then put to one side to rest for 5 minutes in a warm place.
Select mostly salad leaves which are slightly tougher and more bitter, and which will not wilt when warmed, such as red radicchio, curly endive, watercress leaves, Belgian endive, oak-leaf lettuce.
Some sweet lambs' lettuce and some cos lettuce are both worthwhile additions.
Essentially, you should go for contrast of colour and texture.
The leaves should be washed, well dried and torn into medium-sized pieces.
Arrange in low mounds on flat plates and keep cool.
Add the walnut oil to the pan and lightly brown the walnut halves.
Slice the fillets thinly and arrange on top of the salads.
Quickly add the garlic cloves, lemon juice and vinegar to the pan.
Heat through, then spoon this dressing evenly over the hare and salad, and serve.
Chef
