This classic Burgundian dish transforms the saddle of hare into a melt-in-your-mouth creamy puree through slow braising. For authenticity, source from a hunter (using saddle, liver, and blood) or request liver and blood from your trusted poulterer.
Difficulty: Intermediate
1. Halve the saddle, season with salt and pepper. Peel garlic and shallots whole. Melt butter in a large casserole over low heat without browning. Add one bacon bard, arrange hare halves, garlic, and shallots. Cook gently.
2. Add thyme sprig, 2 bay leaves, and crushed cloves. Season moderately with salt, generously with pepper. Top with second bacon bard, pour in 3/4 bottle Pommard. Cover and simmer 2 hours.
3. Wine should reduce fully. Remove lid, debone hare with a fork off heat.
4. Add remaining wine, cover, simmer 1 more hour on low. Finely chop liver, blend with 2-3 tbsp blood and a small glass Marc de Bourgogne.
5. Stir in liver mixture, cook 30 minutes on lowest heat. Adjust seasoning. Serve in deep plates.
Pair with Pommard «Les Epenots» for the perfect match.
Source: Les Cuisines Régionales de France - Burgundy
