Ingredients
4 hare fillets
Salt & black pepper
4oz mushrooms 100g
2oz shallots 50g
1 garlic clove
chopped parsley
chopped peel of 1 lemon
1 1/2cups demi-glace, reduced gravy with veal broth 3/4pt/420ml
3oz fatty bacon, in strips 75g
1/2cup butter 4oz/100g
flour
1/2cup Madeira 1/4pt/140ml
1tbsp tomato paste
Method
Rinse and dry the fillets. Cut them lengthways into Schnitzel, and pound each with a meat mallet, then salt. Clean and slice the mushrooms, peel and chop the shallots and chop the garlic. Combine all three with the parsley and lemon peel and fry in a little oil. Salt, pepper, and add 1tbsp of demi-glace to thicken. Spread the mixture on each fillet, then roll up and garnish each with bacon. Turn the rolled fillet in flour, quickly sear in oil, then pan fry in butter. Remove the fillet from the heat and keep warm.
Add Madeira, and then the remaining demi-glace, to the pan drippings. Season to taste with a little tomato paste and the remaining butter. Serve the fillets with the sauce and rice or dumplings.
