Sous-vide hare loin and leg with hare stock and demi-glace

Ingredients for 2 servings:

• 1 saddle of hare or 2 saddle of hare fillets
• 2 hare legs
• 4 tbsp butter, cold
• 1 tsp juniper berries
• 1 tsp peppercorns
• 2 sprigs of thyme
• Salt
• 1 saddle of hare, including the bones
• 1 bowl of soup vegetables
• 1 onion(s)
• 2 tbsp oil
• 1 bay leaf
• 1 tsp, leveled peppercorns
• 1 tbsp butter
• 2 shallots
• 1 tsp, heaped tomato paste
• 250 ml red wine, dry
• 150 ml port wine
• 2 sprigs of thyme
• 50 g butter

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 8 hours 45 minutes; Total time approx. 1 day 9 hours 45 minutes

Marinate the meat in a flavored brine for 24 hours. This ensures the meat stays juicier, retains a pleasant bite, is optimally salted, and lightly flavored. To do this, weigh the meat and completely cover it with at least the same weight of water. Add 1.75% of the total weight of salt and water and dissolve it in the water. Press the juniper berries and pepper and add them to the water along with the thyme. If necessary, weigh them down with a plate to keep the meat pieces down. Remove the hare legs from the brine and pat dry. Add the butter and vacuum seal the legs. Cook sous vide at 75°C for 8 hours. The hare legs can then be seared in a little butter or deboned and further processed. Remove the back fillets from the brine and pat dry. Place approximately 30 cm of cling film on the worktop. Place the fillets on top of each other, facing in opposite directions. Place the thin end on top of the thick end and the thick end on top of the thin end to form an even strand. Fold the cling film over and twist the ends to form an even roll. The fillets must be pressed tightly together so they stay together after cooking. Secure the ends of the roll with string, place the roll in a vacuum bag, and vacuum seal. Cook sous vide at 58°C for 45 minutes. The fillet roll can be beautifully sliced ​​and presented after cooking. Searing is not necessary. For the stock, preheat the oven to 220°C. Chop the bones into pieces. Clean and roughly chop the soup vegetables, except for the parsley. Quarter the onion. Mix the vegetables and oil and roast in the oven for 30-45 minutes, until nicely browned. Stir well halfway through if necessary. Place the vegetables and bones in a large saucepan. Loosen the cooking residue from the baking sheet with a little water and add it. Add the bay leaf, peppercorns, and parsley. Add about 2 liters of water, bring to a boil, and simmer for 1.5–2 hours. In a pressure cooker, the cooking time can be reduced accordingly. Strain the stock, squeezing out the vegetables and bones well. You should have about 1 liter left. For the demi-glace, dice the shallots and sauté with a little butter until translucent. Add the tomato paste and roast for a few minutes. Gradually add the wine and port wine and reduce almost completely. Add the rabbit stock and thyme and reduce slowly until the sauce becomes creamy. If serving immediately, thicken with ice-cold butter. If you prefer to thicken with flour, brown the butter in a separate pan until it smells nutty, add 1 tablespoon of flour, and toast briefly. Be careful not to burn the butter. Add the sauce, stirring constantly to prevent lumps from forming. The thickened sauce can be easily reheated.