Wild hare croquettas

Preparation	6 h
Difficulty	Easy
Game	Hare
Calories	> 1.000
Activity	M 93’ F 128’
People	4
Wine pairing	Verdicchio di Matelica Riserva DOCG

Ingredients

N 4 hare legs
N 1 onion, quartered
N 1 carrot, roughly chopped
N 1 stalks celery, roughly chopped
N 3 cloves garlic, chopped
N 2 shallots, peeled and finely diced
N 10 peppercorns
N 6 allspice berries
N 2 bay leaves
G 200 unsalted butter
G 400 plain flour (G 200 for pane)
G 40 dijon mustard
1 tbs ground fennel seed
N 4 egg whites lightly beaten
G 200 panko breadcrumbs
Salt and pepper to taste
Handful of chopped flat-leaf parsley
Flakey salt to serve
Mustard mayonnaise to serve

Kcal 1033*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

A delicious bite before a BBQ or to start a party, these salty little treats are great with a cold beer or crisp white wine. Rabbit is an under utilised meat, and combined with mustard, these are a great way to convert any of the uninitiated.

Preparation

Add the parsley stalks, boar hock, celery, onion, carrots, garlic, allspice berries, cloves, and bay leaves to a large casserole pot.
Add enough water to submerge the hare legs so the pot is about three-quarters full. Cover with a lid and place in the oven on 160 °C (320 °F) for 4-5 h, until the meat falls away from the bone. Remove the hocks from the liquid and cool. When the meat is cool enough to handle, remove the bones. Break the meat into small pieces and set aside.
Make a roux by melting 200 g of butter in a heavy based pan. Cook 200 g flour in the butter, stirring continuously for four minutes. While whisking, add a ladle of the hare stock, repeat this process until you have used 300 ml of the cooking liquid. It should be a thick sauce resembling a bechamel. Continue to cook while stirring for another 10’.
Add the mustard and ground fennel and stir to combine. Taste and adjust the seasoning with salt and black pepper to your taste. Pour the sauce into a baking tray and allow it to cool completely. When cold, mix with the meat and parsley until all ingredients are well combined.
Roll the mixture into balls, about the size of a golf ball, then shape the balls into batons. Roll in flour, then submerge in the egg whites and then roll the battens in the breadcrumbs. Fry in 170 °C (338 °F) oil, until golden. Drain on a kitchen towel, then toss in a small bowl with flaky sea salt.
Serve with mustard mayonnaise or aioli.

Wild hare croquettas

Ingredients

Preparation

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