What is more decadent than a wild Tasmanian hare cooked in red wine and cognac, served with potato mash, foie gras, truffles and a sauce made with the hare’s blood. It’s not made up, this dish is a classic.
2 wild Tasmanian hares and their blood.
Carrots, onions, celery all chopped real nice.
Thyme, parsley and pepper corns
2 bottles of pinot
1 cup cognac
150g unsalted butter
100ml hot milk
salt to taste
500g Foie Gras
1. Place the hares in a dish or large zip lock bag with the carrots, onions, celery, parsley, thyme, pepper corns, wine and cognac.
2. Leave in the fridge for at least 24 hours, whatever I did 3 days.
3. Remove the hare from the marinade and brown in olive oil. Add the marinate back in and reduce.
4. Back at 150degrees for at least 4 hours.
5. Allow to cool in the fridge.
6. Remove the hare, and strain the liquid. Set aside.
7. To make the pomme purree boil the potatoes until tender and pass through a potato rice twice(no lumps yo).
8. Fold in the butter and hot milk, season to taste.
9. For the foie gras slices, season and add to a hot skillet until it receives a little colour
10. To serve, reheat the cooking juices from the hare and add the hare blood. combine and heat for 5 mins until thick.
11. Shave black truffles all over that shit.