Steamed hare bun with chocolate sauce

Name: Steamed hare bun with chocolate sauce
Yield: Serves 8
Cuisine: British
Ingredients: 250 g ‘00’ flour; 1 carrot, peeled and chopped; 5 g fine sea salt; 1 stick celery, roughly chopped; 1 hare, loin fillets removed, separated into pieces, or 4 hare legs; fresh horseradish; 3 eggs, lightly beaten; 1 bay leaf; vegetable oil; 1 onion, peeled and roughly chopped; watercress; 2 squares of 100% dark chocolate; 15 g water; 3 cloves garlic, peeled and chopped; 25 g caster sugar; 150 g soft butter, cut into cubes; 100 ml port; 1 litre game or brown chicken stock; 15 g fresh yeast; 250 ml red wine; 1 large sprig of thyme

Preparation info

Serves
8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

We were looking at steamed Chinese pork buns and decided to do something similar. Instead of going the obvious route we tried brioche dough, which came out light and perfect. With the rich jus it made sense to me to do the Mexican thing and finish it with a bit of dark chocolate.

Ingredients

Bun filling

1 hare, loin fillets removed, separated into pieces, or 4 hare legs
vegetable oil

Americas
Europe
Mexico
United Kingdom
Main course
Central America

Method

For the filling, brown the hare in a little vegetable oil. Remove from the pan then brown the vegetables. Deglaze the pan with the wine and add the garlic, herbs and port. Put the hare back in and cover with the stock. Season and cover with a circle of parchment paper and a tight-fitting lid. Braise in a low oven or on top of the stove for about 90 minutes, or pressure cook for 30 minutes.