# Preheat the oven to 200°C/400°F/Gas Mark 6. With a very sharp knife, score the outer surface of the Venison very lightly to hold the herb crust.
# Season the rack of Venison generously with salt and freshly ground black pepper.
# Mix the mustard, softened butter and garlic to form a paste.
# Mix in the breadcrumbs, chopped parsley and rosemary and melted butter.
# Spread this over the meaty side of the Venison and place on a baking tray.
# Roast the Venison for 30 minutes in the hot oven (medium).
# Serve carved into cutlets with new potatoes, baby tomatoes roasted in olive oil and some buttered leeks.
Pre heat the oven to 100°C.
Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside.
Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese.
Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature.
Serve with a green salad dressed with vinaigrette.
*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
– 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.