Hare in wine sauce with figs and potato mash with chervil
Ingredients
For the hare:
1 hare (1 – 1½kg, in its blood, cut in portions)
100g of olive oil
200g of onions
150g of carrots
100g of tomato
300g of red wine
4 allspice berries
2 laurel leaves
2 sprigs of thyme
200g of peeled figs
200g of vegetable broth
Salt
Pepper
For the potato mash:
1kg of potatoes
40g of olive oil
50g of milk
50g of chervil
20g of spinach
30g of grated graviera cheese
Salt
Pepper
Lemon juice
For the garnish
Chervil (trimmed tips)
Roasted onion
1 fig cut in 4 pieces
Angelos Angeloudis
Favourite
Cut the hare to portions. Sauté the meat (medium heat) and when it gets a dark brown colour add the onions and the carrot. Then, brown the vegetables. Once soft, add tomato and spices and deglaze with red wine. When the wine evaporates, add the vegetable broth and finish with salt and pepper.
At the same time, peel and dice the potatoes and boil them.
Rinse the chervil and the spinach and boil them well. Then put them in the mixer with a little liquid and make a pulp. Next, cool the mixture in ice to preserve its colour. Drain the boiled potatoes, add the olive oil and the milk and make a mash. Finish the mash with salt and pepper. Before serving, add the pulp, the grated graviera cheese and the lemon juice.
After 1 – 1 ½ hour, remove the cooked hare from the saucepan and sift the liquids and the vegetables. Glaze the liquids to get thick. Put the mash on the plate, place the hare on top, garnish with roasted onion, chervil trimmed tips and a lightly cooked fig.
(Optionally, garnish with grated graviera cheese, sprigs of thyme and crushed pink pepper).
