Ingredients

Hare

• 6 hare fillets, trimmed of white sinew
• zest and juice of half an orange
• 2 sprigs of rosemary, roughly chopped
• 2 sprigs of thyme, roughly chopped
• 1 large garlic clove, bruised with the back of the fork
• 1 tbsp walnut oil
• maldon salt and freshly ground black pepper

Mash

• 1 kg potatoes, peeled and roughly sliced
• 5 tbsp extra virgin olive oil
• maldon salt and freshly ground black pepper

Sauteed Spinach

• 400g spinach leaves, rinsed and trimmed as necessary
• 2 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• generous pinch grated nutmeg
• maldon salt and freshly ground black pepper

Garlic and Parsley Cream Sauce

• 300ml reduced chicken or vegetable stock
• 300ml double cream
• 1 garlic clove, bruised with the back of the fork
• 6 tbsp flat leaf parsley, blanched in boiling water and then refreshed in plenty of ice cold water (retaining its greenness)

Game Sauce

• 500ml game stock
• 100ml red wine
• 3 tbsp redcurrant jelly

Method

1. Hare: Place the hare fillets in a container with the all the marinade ingredients and toss so that it is well coated. Cover and place in the refrigerator. Leave to marinate for 30 minutes to 3 hours.
2. Mash: Place the potatoes in a saucepan of boiling water and simmer for 10-15 minutes until tender, remove from the heat and drain. Add the olive oil to the pan and mash the potatoes with a masher or fork. Add the olive oil, mix until well incorporated and season to taste (for a smoother mash pass the potatoes through a ricer or mouli). Keep the potatoes warm until ready to serve or reheat.
3. Garlic and parsley Cream Sauce: Place the stock, cream and garlic in a saucepan and place over a moderate heat. Allow the mixture to simmer for around 15 minutes until you have a sauce consistency. Strain the sauce through a chinois and place in a food processor or blender with the blanched parsley, blend the sauce to puree the parsley. Strain the sauce again, and return to a saucepan and reheat when ready to serve.
4. Game Sauce: Place all the ingredients in a saucepan and simmer for 10-15 minutes until you have a sauce consistency (stir occasionally to distribute ingredients).
5. To Cook Hare: Place 3-4 tbsp olive oil in a frying pan and place over a moderate high heat. Place the fillets in the hot pan and cook for 3-4 minutes on each side. The fillets should be lightly browned, the meat should be medium rare. Remove the pan from the heat and keep warm until ready to serve.
6. Spinach: Place the olive oil in a large saucepan and place over a moderate-high heat. Add the garlic and spinach to the pan and saute, until wilted, toss the spinach regularly to allow even cooking. If you can't fit all the spinach in, simply add more as the spinach is cooked, transferring the cooked spinach to the top. Stir in the nutmeg and season to taste. Serve or keep warm until ready to serve.
7. To Serve: Place the spinach across the centre of each plate and follow with the mash. Slice the hare fillets into 4-6 pieces and fan them out onto the bed of mash. Drizzle the sauces around the plate. Serve.