Harvest Launceston Hare Odyssey Braised shoulder, flank & sauce

Cook Time 4 hrs
Total Time 4 hrs
Ingredients
  • Hare shoulders, flanks, trimmings and frame
  • 4 rashers thin streaky bacon
  • 2 sliced shallots
  • 2 cloves of garlic, peeled and lightly crushed
  • 1 carrot
  • Leek trimmings
  • 4 sprigs of thyme
  • 1 dried bay leaf
  • ½ tsp black pepper corns
  • 500 ml red wine
  • 750 ml stock
  • 60 ml brandy
  • To finish
  • ½ tsp Dijon mustard
Instructions
  1. 1
    In a large heavy-based saucepan over medium heat, brown
  2. 2
    off the shoulders and flanks on both sides. Remove and
  3. 3
    set aside.
  4. 4
    • Add the trimmings, bacon, and frame to the pan,
  5. 5
    caramelising heavily on all sides. Add the vegetables, thyme,
  6. 6
    bay and peppercorns and sauté for a minute or two.
  7. 7
    • Deglaze with the brandy and reduce slightly before adding
  8. 8
    the wine. Reduce the wine by half, then add the chicken
  9. 9
    stock.
  10. 10
    • Return the shoulders and flanks to the pot, turn the heat
  11. 11
    down and simmer, covered, for 2 hours, or until the flanks
  12. 12
    are tender and the shoulder meat is beginning to come
  13. 13
    away from the bone. Remove and set aside.
  14. 14
    • Continue to reduce the stock until its volume is about
  15. 15
    500ml. Strain the bones and vegetable matter from
  16. 16
    the stock and discard. Return the stock to the pan and
  17. 17
    continue to reduce.
  18. 18
    • Once its volume is about 250ml, line a very fine sieve
  19. 19
    with muslin or a new, clean chux cloth and pass the sauce
  20. 20
    through into a smaller saucepan.
  21. 21
    • Return the sauce to a very low heat and allow to
  22. 22
    evaporate to ~200ml.
  23. 23
    • Finish with the sour cream and Dijon mustard before
  24. 24
    serving
Read it online: https://www.lenah.com.au/recipes/harvest-launceston-hare-odyssey-braised-shoulder-flank-sauce