Peppered hare loin with goat’s cheese

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.
Prep Time 15 minutes
Cook Time 11 minutes
Course Appetizer
Cuisine Hare
Servings 2


  • 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


  • 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.
Keyword Hare