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. 1
    Finely slice the streaky bacon and fry it in a hot pan until it
  2. 2
    begins to crisp and brown.
  3. 3
    • Tear or slice the braised hare flanks into small shards and
  4. 4
    add them to the pan.
  5. 5
    • Continue frying until the meat is golden and crisped
  6. 6
    around the edges. Add the sliced confit shallot and sauce.
  7. 7
    Remove from the heat and let the sauce cool slightly to
  8. 8
    allow it to return to a glaze.
  9. 9
    • Lay out the inner leaves of the Brussels sprout head,
  10. 10
    using the tightest, neatest little cups you can find. Spoon
  11. 11
    a teaspoon of leek fondue into each leaf. Top with the
  12. 12
    hare flank mixture. Finish with a small scattering of finely
  13. 13
    chopped herbs or your chosen garnish. We went with
  14. 14
    rosemary flowers. Serve immediately
Read it online: https://www.lenah.com.au/recipes/harvest-launceston-hare-odyssey-crispy-flank-brussel-baos