PARTNERS
Crispy hare confit
Ingredients
N 1 hare, quarters, and chopped loins
G 50 salt
G 20 sugar
G 20 mustard seed
N 4 cloves garlic
N 2 bay leaves
G 3 whole clove
G 20 whole peppercorn
N 4 pods star anise
G 20 whole green cardamom
N 4-5 sprigs thyme
N 3 sprigs rosemary
Extra virgin olive oil to taste
Preparation
- Combine sugar and salt and use it to season the meat. Wrap and refrigerate overnight.
- Preheat the oven to 135 °C (275 °F). Rinse the hare with cold water and pat dry. Place in Dutch oven with all the spices. Pour in oil until the meat is submerged. Cover with lid and place on the middle rack of the oven for 2-3 h until fork tender but not quite falling off the bone.
- Allow to cool in the oil (confit is always better when it cools in the fat). You can refrigerate the entire thing for a couple of days or get right to finishing it.
- Preheat broiler. Strain hare from oil (save the oil to roast vegetables, make croutons, or dip bread) and place on a sheet pan and broil for 2-3’ until crispy, then flip and cook the other side for 2-3’.
- Serve with crusty bread and roasted vegetables or shred it and add to soups or salads.
Other
ChefWade Truong
Wine CouplingEtna DOC Rosso
Other Info Kcal 290* *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.
