Sous Vide Loin of Hare, Creamed Celeriac Tart, Haunch Braised in Chocolate Beer | Recipe by sousvidetools.com
Sous Vide Loin of Hare, Creamed Celeriac Tart, Haunch Braised in Chocolate Beer
Chris Holland Sous Vide Loin of Hare, Creamed Celeriac Tart, Haunch Braised in Chocolate Beer Game
- COOK TIME: 7 Hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 4
- 4 hare loins
- 1 sprig of thyme
Chocolate beer-braised haunches
- 4 hare legs
- 1 onion, sliced
- 300ml of chocolate beer
- 2 garlic cloves, crushed
- 6 juniper berries, crushed
- 1 sprig of thyme
- 500ml of brown chicken stock, or hare stock
- 50g of bitter chocolate
- 1 dash of oil
- 200g of plain flour
- 200g of salted butter
- 1 tbsp water
- 1 egg yolk
- 5 sprigs of thyme, leaves picked
- ½ celeriac, grated
- 100g of butter, melted
- 300g of whipping cream
- 2 tbsp grain mustard
- 1 pointed cabbage, leaves, roughly chopped
- 1 knob of butter
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Recipe courtesy of Kevin Mangeolles from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 85⁰C.
- For the braised hare haunches, heat a dash of oil in a small saucepan, add the sliced onion and sauté until soft. Allow to cool, then tip into a vacuum bag. Add the hare legs, juniper, garlic, thyme and beer and seal the bag using a chamber sealer.
- Place the bag in the water bath and leave to cook for 5 hours.
- Preheat the oven to a temperature of 150⁰C/gas mark 2.
- Next, prepare the thyme pastry. Rub the butter and flour together until the mixture resembles fine breadcrumbs, then mix in the water, thyme leaves and egg yolk and bring together to form a smooth dough.
- With a rolling pin, roll the pastry to a thickness of ½cm, then punch out 4 circles with a 10cm round cutter. Chill the circles in the freezer for 20 minutes, then place on a baking sheet and bake in the oven for 15 minutes.
- To make the creamed celeriac, heat the butter in a large saucepan until completely melted, then add the grated celeriac and sweat over a medium heat until soft. Pour in the whipping cream and simmer gently until reduced to a thick and creamy consistency. Stir in the mustard and add a pinch of salt to season, then set aside and keep warm.
- To cook the cabbage, bring a saucepan of salted water to the boil, add the chopped cabbage leaves and simmer for 1 minute. After this time, drain the pan and plunge the leaves into iced water to halt the cooking process.
- Preheat the water bath to a temperature of 60⁰C.
- Prepare the hare loins for cooking by removing the stringy sinew with a knife. Season the meat with salt and seal inside a vacuum bag with a sprig of thyme and a dash of oil.
- Place the bag in the water bath and leave to cook for 15 minutes.
- Once cooked, take the meat out the bag and pat dry on kitchen paper. Place the loins in a very hot frying pan and brown over a high heat. When the meat has caramelised all over, remove from the pan and rest for a few minutes.
- Just before serving, melt a knob of butter in a saucepan, add the cabbage and cook until the leaves are heated through.
- To assemble the tarts, spread a spoonful of creamed celeriac over each pastry circle. Cut the hare loins into long, thin slices and arrange on top of the celeriac.
- To serve, place 1 tart on each plate with a beer-braised hare leg beside it. Sprinkle some grated chocolate over the meat and scatter the buttered cabbage leaves around the plate to finish.