Serves 4

*Herb Bread Crumbs* – Place all ingredients in a blender until fine *Loin of Hare* – Preheat the oven to 180 degrees – Lay out a large piece of cling film and lay the pancetta slices overlapping on top – Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle – Roll the loins into a cylinder and secure the ends – Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown. – Place in the oven for 4 mins – Remove from oven and allow to rest for 8 mins – Sprinkle the crumb on the flat side of the loin *Hare Sausage* – Place the raw hare leg and the bacon in a food processor and blend – Add all the other ingredients and mix well – Place the mix in a piping bag and cut off the end – Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin – Twist the sausage every 4cm to make small sausages – Chill for 1 hour and then cut into individual sausages – Grill until golden brown *Braised Hare Leg* – Fry the hare legs in butter until golden brown – Fry all the vegetables until golden brown – Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half – Add the gravy and the water – Simmer for 2 hours or until the leg meat comes off the bone with ease – Strain the liquid from the pan and reduce to a sauce consistency – Pick the meat off the legs and add to the sauce – Place in the pasty case and top with mashed potato Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.


*Herb Bread Crumbs*
20g chopped flat leaf parsley
100g breadcrumbs
3g lavender ends (optional)

*Loin of Hare*
4 loins of hare, cut in half
8 slices of pancetta

*Hare Sausage*
1 hare leg
100g bacon
50g diced Granny Smith apples
1 clove garlic, peeled and crushed
Pinch each of ground mace, mixed spice, fine ground white pepper and chopped thyme
50g sausage skins

*Braised Hare Leg*
2 hare legs
30g unsalted butter
50g diced carrots
50g onion cut into wedges
2 cloves peeled garlic
Pinch lemon thyme
200ml red wine
200ml beef gravy
500ml water
4 x 3cm shortcrust pastry tart case
Mashed potato