Saddle of hare fillet with a wild mushroom sauce


Author: AdminPublished: 26 November 2015

Parkinson's LifePrep: 30 minsParkinson's LifeCook: 45 minsParkinson's LifeServes: 4

Saddle of hare fillet

Saddle of hare fillet is a meat dish that’s great for special occasions such as Thanksgiving, Christmas and New Year. Combine with a wild mushroom sauce and a Romanesco mound, which can be adapted for people with chewing and swallowing problems by blending the vegetables


  • 4 saddle of hare fillets
  • 600g peeled potatoes
  • 600g Romanesco cauliflower or broccoli
  • 100g mix green garden herbs
  • 150g farm butter
  • black pepper


  • 300g game fond, ready-made
  • 200g chopped mirepoix vegetable mix
  • 250ml red wine
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 1 tbsp red fruit jam
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 stock cube
  • cornflower or binding agent
  • 400g mix of mushrooms
  • 1 tbsp finely chopped shallots


1. Chop the peeled potatoes and Romanesco cabbage.

2. Dice the peeled shallots or onions.

3. Pat dry the saddle of hare fillet with kitchen tissue, season with finely ground pepper, salt and a thin layer of mustard.


Make this base game sauce one day in advance.

Method – sauce

1. Stew mirepoix vegetable mix in a heated pan with butter for a short time until golden.

2. Add the red forest fruit jam, tomato purée and mustard and continue stewing for another 2 minutes.

3. Deglaze with red wine, reduce briefly and moisten with the ready-made game fond.
4. Bring to the boil and reduce for about 20 minutes on low heat; take off the heat and cool.

5. Bring the prepared game sauce back to the boil and sieve the sauce to remove the vegetables.

6. Bring the base sauce back to the boil and bind until you get the required consistency. Season to your liking with salt and/or pepper.

Potato and Romanesco purée

1. Sweat the chopped onion in melted farm butter until clear. Add the chopped potato pieces and Romanesco florets.

2. Moisten with milk, and season with pepper, salt and a stock cube. Bring to the boil and simmer on low heat until ready.

3. When cooked, flatten it with a masher until you get a coarse purée texture.

4. Season with the finely chopped herb mix, frozen or fresh – do not reheat again.

Sauce trimmings:

1. Sweat the diced shallot in a heated pan with butter until lightly brown.

2. Pour the prepared game sauce over it bring to the boil briefly, take it off the heat and keep it warm.

Saddle of hare fillet

1. Fry the seasoned saddle of hare fillet, until the required ‘cuisson rosé’.

2. Deglaze the pan with a little red wine and add the gravy with mushroom sauce


Carve the saddle of hare fillet into finger thick slices. Make a timbale of Romanesco and potato purée and sit the saddle of hare slices on top. Pour the sauce on the plate first and put the timbale on the plate. Season just before serving with a taste booster of green herbs or a finely chopped mix of green herbs.

Chewing and swallowing problems

1. Mash the potato and Romanesco stem until the required level texture and consistency.

2. Grind the fried saddle of hare fillet separately using a cutter. After grinding add 2 tablespoons of game sauce without the mushroom trimmings. Mix well until it turns into a paste.

3. Whizz the mushroom sauce with a hand blender until the mushroom trimmings are medium fine.

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