HANOS catering wholesale
Become a customer
Foodxperience

Saddle of hare, red beet, spiced jus and chestnut

This dish consists of: onion cream, spiced jus, slow-cooked saddle of hare, chestnut cream, pomme soufflé, caramelized Meloes onion, barrels of red beet and red beet cream.

Ingredients

50gButter
500gOnion rings
salt

8units.itemsBay leaves
6units.itemsStar anise
bottle of red wine
200gButter
2units.itemsCinnamon sticks
10units.itemsCloves
Organic foie gras 50 grams
Veal stock

2units.itemsSaddles of hare
Maldon salt

2units.itemsPacks of chestnuts
250gChicken stock

Egg white
Potato starch
Big griller potato

100gAceto balsamico
50gButter
100gbrown sugar
200gMeloes onion

Other necessities
Cooked red beet

Red beet cream
Cèpes crisp

Preparation

  1. Sauté the onion rings well in a pan with a little salt.
  2. Then lower the heat and slowly cook the onion so it caramelizes evenly.
  3. Next, add a little chicken stock and cook it through. When the liquid has evaporated, blend the mixture in the food processor until smooth and creamy.
  4. Press the cooked onion mixture through a sieve.
  5. Pass the mixture through a sieve and rub it smooth.

  1. Bring a bottle of red wine to a boil and add 2 cinnamon sticks, 6 star anise, 10 cloves, 8 bay leaves, and reduce by half.
  2. Add the veal stock.
  3. Bring to a boil again and let it simmer slowly.
  4. Strain the mixture.
  5. Just before serving, finish the jus with butter and the organic goose liver.

  1. Cut the tenderloins from the saddle of hare.
  2. Vacuum-seal the saddle of hare with a little olive oil and salt and pepper.
  3. Cook sous-vide at 50 degrees for 45 minutes.
  4. Cut off the loin fillet and sear it in butter.
  5. Let the loin fillet rest in a warm place.

  1. Heat the chestnuts sous-vide in a pan with boiling water for half an hour.
  2. Open the package and put the chestnuts in the blender.
  3. While blending, add chicken stock until the mixture is nice and smooth and firm.
  4. Taste and add salt and pepper to taste. Place in a piping bag.

  1. Peel the potato and slice it thinly on the mandoline, cut out rounds, and wash the slices.
  2. Place the slices between two towels and let them dry for a while.
  3. Sprinkle half with potato starch and lightly brush the other half with egg white.
  4. Stack the slices and pat them dry.
  5. First fry them in oil at 150 degrees, then immediately transfer to oil at 180 degrees.
  6. Drain on paper and dry further in an oven at 70 degrees.
  7. Sprinkle with salt just before serving.

  1. Peel the onions and sauté them in a pan with the butter until they start to color.
  2. Add the sugar and let it caramelize.
  3. Deglaze with the aceto, bring to a boil, and then let them cool in the liquid.
  4. Just before serving, cut them in half and torch with a blowtorch.

  1. Turn the cooked beets with a small knife.
  2. Braise warm in a little butter.
  3. Also cut slices from the cooked red beet.

  1. Remove the cooked saddle of hare from the sous-vide bath and cut it from the carcass.
  2. Let it rest briefly and place it on a tray together with the beet slices, barrels, and the charred onions, and warm in the oven.
  3. Warm the piping bags of chestnut cream, onion cream, and beet cream in the sous-vide bath at 50 degrees.
  4. Sauté the chanterelles and season with salt and pepper.
  5. Draw a line of onion cream on the plate from top to bottom.
  6. Place 5 nice dots of chestnut cream
  7. Place the beet barrels in between, add a little beet cream on top, and then the pommes soufflé.
  8. On the chestnut cream, place the beet slice and distribute the onions among the vegetables.
  9. Add the sautéed chanterelles, the sprigs, and the crisps.
  10. Portion the saddle of hare into 3 nice pieces, season with salt and pepper, and place on the plate.
  11. Finally, foam the jus with the foie gras and butter using a hand blender and add this to the plate.