Harvest Launceston Hare Odyssey Confit Haunch

Cook Time 6 hrs
Total Time 6 hrs
Cooking Temp: 110  C
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
Instructions
  1. 1
    Preheat a static oven to 110°C Rub the haunches with the
  2. 2
    salt and set aside for 30 minutes.
  3. 3
    • Pat dry and combine with the remaining ingredients in
  4. 4
    a small saucepan with a lid. Ideally, the haunches sit in a
  5. 5
    single layer side by side with minimal distance between
  6. 6
    them. Cook in the oven for ~6 hours, or until the meat is
  7. 7
    coming away from the bone.
  8. 8
    • Taking care not to damage them, remove the haunches,
  9. 9
    garlic, and shallots and set aside. While still warm, strain
  10. 10
    the oil into a mixing jug. Allow the fat and juice to
  11. 11
    separate, then decant away the fat. Reserve both fat and
  12. 12
    juice for future use. Discard the aromatics.
Read it online: https://www.lenah.com.au/recipes/harvest-launceston-hare-odyssey