Scottish hare, leek & black truffle

claude_bosi_recipeClaude Bosi's succulent Scottish hare with green leek puree, potato fondant and shaved black truffle.

Serves 1


1 saddle of hare (preferably mountain)

2 medium leeks 

1 large potato (Maris Piper, or another good chipping variety)

300g unsalted butter 

150g truffle juice (available from Whole Foods, Harrods or Selfridges)

1 black truffle to garnish (optional)



Using a filleting knife, carefully trim the outside skin (sinew) from the saddle of hare. Combine the truffle juice with 100g of butter in a shallow pan and warm over a low to medium heat to form an emulsion. Gently poach the hare in the emulsion for 10 minutes before removing and setting aside. Transfer the cooking juices to a saucepan, and then reduce over a medium heat by half or until it thickens slightly. Season to taste and set aside.

Green leek purée

Cut the leeks in half to separate the hearts from the leaves/greens. Wash thoroughly and then slice very thinly.Blanch the leaves in salted boiling water for a few minutes, until just cooked, before refreshing them in iced water to retain their fresh green colour. Drain thoroughly and pat dry with paper towel. Blend the leaves until smooth to make the green leek purée. Season to taste and set aside.

Poached leek hearts

Cut the leek heart into 4" lengths before poaching very gently in simmering salted water for 8 minutes. Pat them dry with paper towel before brushing with 100g of melted butter. Keep warm until ready to serve.

Potato fondant

Peel and slice the potato to the same thickness as the leek hearts. Sauté in a shallow pan over a low heat with the remaining butter until soft, ensuring that the butter does not colour. Season to taste with salt and pepper and set aside.

To finish

Remove the saddle of hare from the bone, season with salt and pepper and sear quickly in a very hot pan with a knob of butter to add colour to the saddle. Arrange the leek whites and potato in the centre of the plate. Put the two loins either side. Spoon over the warm truffle cooking juice. Garnish with shaved black truffle, if required. Add a spoonful of the green leek purée and serve.




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