Peppered hare loin with goat’s cheese
A fresh looking dish- careful not to overcook the hare loins. This dish also works well with pigeon breasts.
Ingredients
- 1 hare loin
- 125 grams goats cheese
- black and white peppercorns crushed
- 2 juniper berries
- 1 tbsp peanut oil
- 1 tsp white wine
- 2 tsp Balsamic vinegar
Instructions
- Coat the loin with crushed black and white peppercorns plus a hint of juniper (one or two crushed berries are enough). The peppered loin can be wrapped in cling film and kept in the fridge ready for cooking.
- Sear the loin briskly in a hot, well oiled frying pan, adding chopped rosemary for flavouring. Seal for two minutes each side. Set to one side to rest.
- Dress a seasonal salad with a light vinaigrette of peanut oil and white wine vinegar – mixed in a ratio of four-to-one – plus salt and pepper to taste.
- Splash balsamic vinegar over a thick slice of goat’s cheese and sear briefly under the grill. Alternatively, bake the cheese in a warm oven for a couple of minutes to soften, then sear with a blow torch.
- Place the cheese on a bed of the salad, slice the hare loin thinly and lengthways to make the slices as large as possible.
