Sous Vide Saddle of Hare | Recipe by

Stuffed Saddle of Hare with Fig, Hazelnut, Thyme and Split Red Wine Jus

Stuffed Saddle of Hare with Fig, Hazelnut, Thyme and Split Red Wine Jus Game
  • COOK TIME: 3 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult


  • 1 x Hare Saddle, boned out completely, flanks in tact
  • 2 Hare Legs, boned and finely minced
  • 1 Whole Egg
  • 2 Banana Shallots, peeled and finely diced
  • 2 Stick Celery, peeled and finely diced
  • 80g Finely Chopped Shitake Mushroom
  • 2 Carrots, peeled and finely diced
  • 2 tbsp. Chopped Thyme
  • Pinch Mixed Spice
  • 150g Sliced Parma Ham
  • 75g Roasted Peeled Hazelnut
  • 100g Preserved Figs, soaked in hot water, chopped
  • Sea Salt
  • White Pepper
  • 200mls Red Wine
  • 100mls Reduced Hare Jus
  • Hazelnut Oil





This dish has a very rich and gamey flavour and sous vide cooking ensures a really moist and tender hare.


  1. On a flat bench lay out a double run of cling film, lay out the parma ham making sure it is touching each other then, lay the boned out saddle fillet side up onto the Parma ham.
  2. Season with salt and pepper
  3. In a bowl beat together the minced hare leg with the whole egg then season to taste and add the chopped preserved fig
  4. In a sauté pan with a little oil, gently fry the chopped shallots, carrot, celery and mushroom until tender. Set aside to cool
  5. When cool, mix the vegetables into the mince mixture then add the hazelnut and chopped thyme. Set aside to chill in the fridge
  6. Place an equal amount of the mince mixture down the middle of the saddles, between the fillets
  7. Using the cling film wrap the saddle and Parma ham around the mince, ensuring it is very tightly wrapped. Tie the cling film at both ends
  8. Vacuum seal the wrapped parcels in a pouch and sous vide cook the saddles in a preheated water oven at 60 degrees for 2 hours, then chill in iced water
  9. In a saucepan reduce the red wine by half, add the hare jus and again reduce by half
  10. To serve take the hare from the pouch and cling film. In a hot pan with a little oil, seal the parma ham until golden brown and crisp then slice onto a plate. Drizzle with the sauce and also split the sauce with the hazelnut oil. Serve with roasted vegetables

Chef’s Tip –

Hare has a very strong gamey flavour. Try to use sharp fruits which will compliment this.

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