Pan-roasted Hare Fillets with Sauce

Name: Pan-roasted Hare Fillets with Sauce
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Ingredients: Hare fillets (allow two per person).; 2 tablespoons of olive oil.; ½ cup of cognac.; 2 tablespoons of butter.; Spuds and veges to accompany.

SpotX Wild Foods Recipe from John Kiriakidis - Rod and Rifle Magazine
Prep:20 minutes Cook:6 minutes Difficulty:1

Ingrediants:

Hare fillets (allow two per person).
2 tablespoons of olive oil.
½ cup of cognac.
2 tablespoons of butter.
Spuds and veges to accompany.

Directions:

Preheat your oven to 220°C.
Place the fillets into a dish and pour over the cognac.
Cover and set aside to marinate for ½ an hour.
Put spuds and veges on to cook.
Remove fillets from the marinade and pat them dry.
Do not throw the marinade away.
Use a frying pan that can be put in the oven.
In a hot frying pan heat oil and butter until shimmering.
Salt and pepper both sides of the hare.
Brown hare quickly on all sides for 1 minute or so.
Put the pan into the hot oven and roast until they’re ready.
About 5-6 minutes, every piece of meat is different.
Should be rare to medium-rare and give slightly when pressed.
Transfer the cooked meat to tray.
Cover with tinfoil and keep warm whilst you make sauce.

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Hare
Hare The brown hare was brought to New Zealand from England and Europe as a food source and for sport. It was first liberated in New Zealand in 1851 and from then on a number of liberations were made at most major ports right through until the 1870s. Hares spread quickly throughout the country, favouring the open, dry plains of both islands. The greatest density of hares is in the subalpine grasslands along the eastern side of the Southern Alps.
In 1866 hares were declared a pest, although the population, once established, has not changed markedly since. Hares are nocturnal and solitary animals, pairing up in the spring when they can be seen during the day going through their strange mating antics.
Unlike rabbits, hares do not live in burrows. Each animal occupies a shallow nest in flattened grass called a form. For defense they rely on their speed, which is reported to be up to 70-kilometres an hour. Larger than a rabbit and with long, strong hind legs, hares have a redder and stronger tasting meat. The saddle of a hare is a substantial size and can provide a good meal.
To tenderize the meat it pays to hang the gutted hare for a day or two in a cool place. In Europe they would usually hang the hare for a week before preparing it for the table. The traditional jugged hare was portioned, marinated and cooked in a jug set in a pan of water. It was then served with a sauce made from its own blood. As with all game, young animals have the best meat; avoid lactating does and old bucks.