Saddle of hare filled with a mushroom and apricot salsa

Saddle of hare filled with a mushroom and apricot salsa, wrapped in Cumbria Air Dried Ham, roasted and served with a sauce of juniper and fresh thyme.
Submitted by Robert Lyons from The Bay Horse at Ulverston.

Robert originates from Eire and after several jobs in the South of England he joined John Tovey at the world famous Miller Howe hotel soon after it opened in 1972. He remained there until 1988 spending many winters touring the world promoting English cuisine. In 1988, encouraged by Mr Tovey, he purchased the (rather neglected) Bay Horse overlooking Morecambe bay and has spent the last 12 years building a reputation which has led to such recent accolades as 'Lancashire and Lake District Life Hotel of the Year' and favourable reviews in the Saturday Telegraph and the Sainsbury's Magazine.

Ingredients

• 8oz mushrooms
• 8oz apricots
• 4oz red onion
• 2oz red peppers
• 2oz red chilli peppers
• 1 clove garlic
• 1/4 pint red wine
• 1/4 pint olive oil
• 1/4 pint balsamic vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 saddles of hare (12 - 14oz each)
• 12oz salsa
• 4oz Cumbria Air Dried Ham
• 2oz butter
• 2 chocolate drops
• 20 juniper berries
• small bunch of thyme
• 1/2 pint of demi glaze
• 1/2 pint of red wine
• 2 pints of stock
• salt and pepper
• Finely dice the mushroom, apricot, onions and peppers.

Grate the garlic and add the rest of the ingredients. Mix well.

Leave for at least 24 hours before use.

Remove the backbone and rib cage from the saddle.

Brown the bones by frying them in a little butter for 5 minutes.

Add the juniper and thyme then cook for a further 2 minutes.

Add the red wine, stock and demi-glaze.

Simmer for 30 minutes then strain and season.

Lay 2oz of ham on a board.

Place the saddle of hare in the centre and fill the cavity with 6oz of salsa.

Season and fold up.

Repeat with the other saddle.

In a roasting pan melt 2oz butter and when starting to brown seal the saddle on both sides.

Roast in the oven at 450ºF for 10 -15 minutes.

Remove from the pan, slice and arrange on plates. 

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