INGREDIENTS

(serves four)

170g marinated hare thigh (see above)
50g fat pork belly
Salt and pepper
Thyme
2-3 sheets finely sliced pancetta for wrapping
2 fillets of hare (minus sliverskin)
40ml olive oil
80g foie gras (for galantine)
4 neat slices foie gras
160ml sauce grand veneur

METHOD

Mince the hare and pork belly. Season generously.

Prepare a square of foil about 30cm by 30cm. Sprinkle some thyme over it. Arrange the pancetta on the foil so that it forms a square sheet, about the same length as the hare fillets.

Lie the minced hare down one side of the pancetta (keep back a little for filling in). Arrange the two fillets on the mince, turning in the tapering ends so that the thickness of fillet is constant. Season. Add the remaining mince. Encase the hare in pancetta and roll up in the foil tightly. Twist the ends to obtain a firm cylinder. Boil the parcel for 10 minutes.

For each portion, slice two pieces of the galantine while still wrapped in foil. Remove the foil. Heat a little oil in a small, non-stick pan till almost smoking. Sauté the slices till nicely coloured.

In a separate pan, sauté the foie gras slice. Spoon sauce on to the plate and arrange the hare and foie gras on top.