Herb-baked hare with Swedish turnip puree

Preparation	50'
Difficulty	Medium
Game	Hare
Calories	400 - 500
Activity	Running M 44', F 60'
People	4
Wine pairing	Grignolino d’Asti DOC

Ingredients

G 400 hare saddle
N 5 Swedish turnips (G 360)
N 1 jar parsley
G 30 panko
N 10 Brussels sprouts
N 1 savoy cabbage
N 1 purple cabbage
N 2 shallots
G 80 butter
mL 400 red wine
N 4 sprigs of thyme
G 30 beetroot
L 3 meat stock
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 480*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Peel and chop the turnip into smaller pieces. Boil well-salted water and cook the turnip until soft. Pour off the water but save a few deciliters to use to dilute the puree to the desired size. Pour the turnip into a blender and mix to a smooth cream. Add the butter and boiling water to the desired consistency. Season with salt and pepper.
For the red wine sauce, fry the shallots in butter (G 20) until coloured. Add wine, thyme, and beetroot. Let reduce by half. Add the stock and reduce over low heat by half. Strain the sauce, season with salt and pepper and finish by adding 1 tablespoon of butter just before serving.
Set the oven to 150° C (302° F). Salt and pepper the meat, brown the meat all around. Place it on an ovenproof dish and put it in the oven until an internal temperature of 55° C (131° F) and let it rest for about 5’ before serving.
For the salad, cut all the cabbages into smaller pieces. Chop the onion. Start by frying the Brussels sprouts in oil until coloured. Add the onion and the rest of the cabbage previously hulled and cut into julienne strips.
Serve on a serving dish placing the sauce and meat on one side, the salad and puree on the other side.
Add the chopped parsley and panko to the meat.

Herb-baked hare with Swedish turnip puree

Ingredients

Preparation

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