Saddle of Wild Hare Roasted in Pork Net with Figs

A wonderful recipe with red wine!

Rinse the four fresh figs, remove the skin and cut them in half. Gently heat 200 ml of port wine, pour in the halved figs and let them bubble up just once. Then remove from the kitchen stove and cool. Remove the figs and keep the port wine stock.

Separate the back meat from the bones of the two wild hare saddles, also remove the fillets on the underside.

Finely chop the bones and brown them in a little oil. Use the veal stock and port wine stock to deglaze and reduce everything together simmering gently for 20 min.

Season the meat from the back with salt and pepper, place it on the spread out pork net, on top of it form the fig half and fold it in.

Fry the resulting roll in not too hot clarified butter, add thyme and bay leaves, then put it in the oven heated to 170 °C for 10 minutes.

Take it out and let it rest for 10 minutes with the lid closed. Mix the ice-cold butter into the reduced sauce and season if necessary.

Serving suggestion: arrange a sauce level on a large white plate, cut the hare back roll diagonally and add a few drops of the sauce on top.

Additional dish: An earth apple and chestnut puree would go very well. It is easy to make: cook mashed potatoes as usual, without nutmeg, but at the end, stir in sweet chestnuts passed through a sieve.

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