Pan fried hare loin
Serving size: 4
Preparation time: 25 minutes
Cooking time: 2 minutes
Ingredients:
Featured in:
November 2011
Preparation time: 25 minutes
Cooking time: 2 minutes
Ingredients:
4 loins of hare
4 fresh figs
2 Granny Smith apples
100g of shelled walnuts
150g of dates
100ml of Armagnac
100g of butter
The juice of 1 lemon
50ml of walnut oil
1 bunch of fresh coriander
Salt and white pepper to taste
Featured in:
November 2011
METHOD
Season the hare loins with salt and pepper and pan roast with a little butter in a non-stick pan for 1 minute each side and set aside. In the same pan, add the figs previously cut in 4 wedges each and gently roast for 20 seconds each side then place them with the hare loins. Add the chopped dates to the same pan and glaze with Armagnac and a little water and set aside to marinade for 20 minutes.
Meanwhile, peel and slice the apples, place them in a bowl with the lemon juice, walnuts and walnut oil and season with salt. Before serving, add the coriander.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Wishing you a very Merry Christmas & a Happy New Year![]()
![]()
Lincolnshire Life Magazine would like to wish all our customers old and new a very Merry Christmas and we look forward to working with you again in the New Year.![]()
![]()
Our offices will be closed at 12 noon on December 23rd and will reopen at 9am on 2nd January 2025.
