Seared hare loin with butter and white wine sauce

Pan-fried hare loins are delicately seared with rosemary and garlic, then butter and white wine are added to the pan to make a simple, but rich and flavoursome sauce. Don't forget a loaf of crusty bread to help mop up all that sauce!

Seared hare loin with butter and white wine sauce Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 hare loins, trimmed
• salt and black pepper
• 2 tbsp plain flour
• oil for cooking
• 1 rosemary sprig
• 1 garlic clove, crushed
• 50 ml dry white wine
• 40 g butter
• 1 tbsp red wine vinegar
• sourdough batard, crusty bread, or cobb loaf, torn to serve
• steamed baby green beans, optional

Resting time: 5 minutes

Instructions

1. Heat a large frying pan. Season the hare loins on each side generously with salt and pepper and coat with flour.
2. Once the pan is hot, add a drizzle of oil, then the hare loins. Cook for 2 minutes, then flip the loin and cook for a further 1 ½ minutes, then add the rosemary and garlic, followed by the wine, butter and red wine vinegar, swirling the pan to help melt the butter.
3. Remove from the heat and keep moving the pan until the sauce reduces and thickens. Allow to rest for 5 minutes before serving.
4. Divide the hare between plates, spoon over the white wine butter sauce and serve with crusty bread and green beans, if you like.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Wine Time

Watch The Full Episode Here

G

Watch The Full Episode Here

G