Saddle of hare in Pale Ale

  • 4 people
  • Average
  • Martin's Pale Ale


  • 2 saddles of hare
  • 200g of shiitake mushrooms
  • Pale ale
  • 1 onion
  • 1 carrot
  • 2 sprigs of thyme
  • 1 bay leaf
  • 6 heads of Belgian endive
  • 2 parsnips
  • Sugar
  • 2 apples
  • 8 pre-cooked sweet chestnuts


  • Clean the saddles of hare and cook the carcase with 20 cl of beer, a chopped onion and the carrot cut into slices.
  • Add the thyme and the bay leaves and reduce by three quarters.
  • Clean the mushrooms and cook them in butter.
  • Glaze the Belgian endives raw and sweat the parsnips.
  • Caramelise this mixture with two spoonfuls of the sauce and a spoon of sugar.
  • Cook the saddle of hare in butter.
  • Season with salt and pepper.
  • Brown the apples that you have peeled with a dash of beer and add the sweet chestnuts at the end of the cooking time.
  • Arrange each plate with a portion of saddle of hare surround by the sauce that you have whisked slightly with butter and a portion of each of the vegetables.