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Sous Vide Loin of Hare | Recipe by sousvidetools.com

Pepper Encrusted Loin of Hare, cooked Sous Vide, with Spiced Plums and Amaretto

Pepper Encrusted Loin of Hare, cooked Sous Vide, with Spiced Plums and Amaretto Game
  • COOK TIME: 2 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 4 x 200g Hare Loins, trimmed
  • 2 tbsp. Red Peppercorns
  • 2 tbsp. Green Pepper Corns in Brine
  • 2 tbsp. Black Pepper Corns
  • 4 tbsp. Plum Jam
  • 20 Leaves Sage
  • 10 Leaves Lovage
  • 8 Ruby Plums
  • 150mls Amaretto
  • ½ tsp Mixed Spice
  • 1 tsp Chopped Thyme
  • 100mls Heavily Reduced Hare Jus
  • 20mls Red Wine Vinegar
  • 20mls Hazelnut Oil
  • Sea Salt
  • Olive Oil





This rich game dish is a nod to the classic pepper steak but with a twist. It matches beautifully with the spiced plums which help to cool the fire of the pepper


  1. Ensure the hare loins are completely trimmed of any sinue and fat then season with salt
  2. In a pestle and mortar place all the peppercorns and crush to a rustic powder
  3. Cut the plums in half and de-stone. Place them in a vacuum pouch with a sprinkle of thyme and mixed spice, pour in the amaretto and use the vacuum packaging machine to seal the pouch
  4. Cook the plums in a preheated water bath at 75 degrees for 40 minutes until tender
  5. Place the hare into a pouch and cook in a preheated water bath at 55 degrees for 1hour 30 minutes (rare) or 62 degrees (medium)
  6. In a saucepan take the juice from the plums and reduce by half. Add the red wine vinegar and the reduced hare stock and reduce to required thickness
  7. Deep fry the sage and lovage leaves for 30 seconds at 180 degrees until crisp but without colour. Place onto kitchen paper and season with salt
  8. Take the hare loins from the pouch, pat dry and brush with the melted plum jam then roll in the peppercorns
  9. In a very hot pan with a little oil sear the loins until golden
  10. To serve, carve the loins on to a plate, add the crisp herbs and the poached plums then dress with the reduced sauce and finally drizzle with a little walnut oil

Chef’s Tip –

Why not cook the hare with pine needles to give a sweet and citrus flavour.

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