Sunday, December 05, 2010


serves six

1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup brown chicken stock
1/2 cup whipping cream

For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt

To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.

Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.

In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.

Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.

bacon recipe courtesy of: Gourmet Ireland: From the Public Television Series by Paul and Jeanne Rankin

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