Cracker Pack 2019

Harome-shot Hare ‘Rossini’

Andrew Pern, The Star Inn at Harome
Serves: 2
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  • Oil for frying
  • Loins from 1 hare saddle
  • Smoked bacon 2 rashers
  • Bread croutons 2 x 10cm round
  • Chicken liver paté 50g
  • Madeira splash
  • Reduced beef stock 200ml
  • Chanterelles or other wild mushrooms 20g
  • Foie gras 2 x 50g pieces
  • Salt & pepper to season
  • White truffle oil drizzle
  • Fresh truffle few shavings


  1. Lightly oil a frying pan and place on medium heat. Season hare loins and pan-fry for approximately 4 minutes, then allow to rest and keep warm

  2. Fry the smoked bacon at the same time for flavour, then lightly fry the croutons in the same pan (to soak up the juices), until golden brown
  3. Spread the pâté onto croutons, add sliced hare and top with crispy bacon
  4. Deglaze pan with Madeira, add reduced stock and mushrooms, and allow to simmer for approximately 2 minutes
  5. Pan-fry foie gras, season lightly and drain
  6. TO SERVE:
    Place the foie gras on top of the hare and spoon over the hot sauce
  7. Drizzle with the white truffle oil and fresh truffle shavings
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