Harvest Launceston Hare Odyssey Confit Haunch
Servings:
Total servings not available.
Preparation Time:
Preparation time not available.
Ingredients
- 1 hare haunch (2 legs)
- 1 tsp salt
- 2 pieces of lemon zest
- ½ tsp whole black peppercorns
- 2 shallots, whole, peeled, root end intact
- 4 cloves of garlic, whole and peeled
- 4 springs of thyme
- 2 juniper berries
- 1 small, dried bay leaf
- 300 neutral ~ml oil
Preheat a static oven to 110°C Rub the haunches with the
salt and set aside for 30 minutes.
• Pat dry and combine with the remaining ingredients in
a small saucepan with a lid. Ideally, the haunches sit in a
single layer side by side with minimal distance between
them. Cook in the oven for ~6 hours, or until the meat is
coming away from the bone.
• Taking care not to damage them, remove the haunches,
garlic, and shallots and set aside. While still warm, strain
the oil into a mixing jug. Allow the fat and juice to
separate, then decant away the fat. Reserve both fat and
juice for future use. Discard the aromatics.
Total Cook Time
6 hourCooking Temperature
110°CTotal Servings
Total servings not available.