Mustard Cognac Sauce Recipe

SpotX Wild Foods Recipe from John Kiriakidis
Prep:5 minutes Cook:6 minutes Difficulty:2

Ingrediants:

• ½ cup of finely-chopped spring onions.
• ¾ cup of cream.
• 2 teaspoons of Dijon (French) mustard.
• 2 cloves of garlic, crushed.
• 1 teaspoon of fresh chopped thyme.

Directions:

• Place the frying pan that the meat was cooked in, back on a high heat.
• Add more oil if required along with the shallots and garlic.
• Cook for a couple of minutes.
• Then pour in the reserved cognac marinade.
• Stir for a minute or so.
• Take care as it could flare up on you if you get an open flame on it.
• Once reduced slightly add the thyme, cream and mustard.
• Stir together.
• Reduce this mixture again for another couple of minutes.
• Taste, adjusting the seasoning if required.
• Plate up the spuds and veges.
• Add the hare fillets (see above) and cover liberally with the sauce.