Harvest Launceston Hare Odyssey Hare Tartine

Cook Time 40 mins
Total Time 40 mins
Servings: 2
Ingredients
  • 4 rough puff discs
  • 4 tbsp of leek fondue (recipe from pt. 1)
  • 4 tbsp celeriac soubise (recipe link here)
  • 1 tsp hare sauce (cold, solid)
  • 1 confit hare leg, broken into pieces (recipe from pt 1)
  • 1 braised hare shoulder, shredded
  • 2 small beetroots, boiled and thinly sliced
  • 12 Brussels sprout head leaves, trimmed and blanched
  • The reserved confit garlic gloves
  • 1 reserved confit shallot, halved lengthways
  • Chive tips to garnish
  • 80 sml sauce to finish
Instructions
  1. 1
    Before you start assembling, take the cold braised hare
  2. 2
    shoulder, remove it from the bone and shred it. Add a
  3. 3
    teaspoon of the solidified hare sauce and, using your
  4. 4
    hands or a spatula, gently mix it through until the meat is
  5. 5
    cohesive and well-coated. Set that aside.
  6. 6
    • To plate, start by placing one disc of rough puff pastry
  7. 7
    down as your base. Add a layer of thinly sliced beetroot,
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    then spoon on a tablespoon of leek fondue.
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    • Follow with the shredded hare shoulder you have just
  10. 10
    enriched, spreading each layer out as you go. Tuck in a few
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    blanched Brussels sprout leaves.
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    • Top this with a second puff pastry disc. Press gently so it
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    holds, but don’t squish it.
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    • On top of the second puff, spoon over a tablespoon of
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    celeriac soubise. Place a few pieces of confit leg, then dot
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    with the reserved confit garlic and shallot. Add another
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    dab of soubise to finish the form.
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    • Garnish with chive tips. Warm the reserved hare sauce,
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    and spoon it around the base of the tartine and lightly
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    over the top to serve.
Read it online: https://www.lenah.com.au/recipes/harvest-launceston-hare-odyssey-hare-tartine