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Harvest Launceston Hare Odyssey Crispy flank Brussel Baos
Cook Time
15 mins
Total Time
15 mins
Servings:
8
Ingredients
2
braised
hare flanks
4
rashers
of smoky streaky bacon
1
reserved
confit shallot, sliced
1
tbsp
hare sauce
8
tsp
leek fondue
(recipe from pt. 1)
8
Brussels
sprout head leaves, picked and trimmed
Finely chopped herb or garnish of choice
Instructions
1
Finely slice the streaky bacon and fry it in a hot pan until it
2
begins to crisp and brown.
3
• Tear or slice the braised hare flanks into small shards and
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add them to the pan.
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• Continue frying until the meat is golden and crisped
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around the edges. Add the sliced confit shallot and sauce.
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Remove from the heat and let the sauce cool slightly to
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allow it to return to a glaze.
9
• Lay out the inner leaves of the Brussels sprout head,
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using the tightest, neatest little cups you can find. Spoon
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a teaspoon of leek fondue into each leaf. Top with the
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hare flank mixture. Finish with a small scattering of finely
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chopped herbs or your chosen garnish. We went with
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rosemary flowers. Serve immediately