This week’s Chefs Recipe of the Week is Preparation of Hare with Baby Leeks by Gary Jones and courtesy of Great British Chefs
Roasted saddle, braised leg and shoulder of hare comes served with quince purée, baby beetroots, pickled turnips and red wine essence in this extravagant Michelin 2 star dish. Gary Jones’s masterpiece from Le Manoir aux Quart’Saisons is finished with wood sorrel, hazelnut vinaigrette and a rich game sauce.
View other inspiring dishes in Great British Chefs’ winter recipe collection. You can visit this link for the full Preparation of hare with baby leeks recipe.