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Sous Vide Leg of Hare, ‘Bourginon Style’with Parsley Persilade | Recipe by sousvidetools.com

Sous Vide Leg of Hare, ‘Bourginon Style’with Parsley Persilade

Sous Vide Leg of Hare, ‘Bourginon Style’with Parsley Persilade Game
  • COOK TIME: 8 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 4 x 400g Hare Legs
  • 20 Shallots, peeled and soaked in water overnight
  • 200g Piece Block Smoked and Cured Bacon, cut into lardon
  • 20 Button Mushrooms
  • 200mls Red Wine
  • 200mls Veal Stock
  • 3 tbsp. Blackberry Jam
  • 1 Bunch Curly Parsley
  • 2 Cloves Garlic
  • Olive Oil Sea Salt
  • White Pepper
  • Juice and Zest 1 Orange




  • Vacuum Pac Machine
  • Vacuum Pouches
  • Chopping Boards
  • Sauté Pans
  • Cling Film
  • Fine Sieve
  • Griddle Plate
  • Water Bath
  • Bowls


This dish is based on the classic Beef Bourginon but with a rich gamey flavour instead. The sous vide process prevents the legs from drying out too much


  1. In a pan with a little hot oil, sear the hare legs on either side until golden brown and set aside to cool
  2. Add the chopped smoked bacon to the pan and brown along with the shallots and mushrooms. Add the blackberry jam and red wine then reduce by half. Add the veal stock and reduce by half again then set aside to cool
  3. When cool, add the legs to a pouch with the sauce, shallot, mushroom and bacon
  4. Seal the pouch and cook in a preheated water bath at 75 degrees for 8 hours until tender
  5. Using a large cook’s knife, finely chop the parsley with the garlic and banana shallot and add this to a bowl
  6. Add the olive oil to the parsley and season with the orange zest and juice. Add salt to taste
  7. To serve, take the hare legs from the pouch and serve with the sauce then drizzle with the parsley oil
  8. This dish works really well with a mustard flavoured mash

Chef’s Tip –

The hare legs are very rich so pairing them with fruit is the best way to serve AS it cuts through the richness.

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