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Hare, potato, parsnip and epoisses

Hare with a parsnip-potato and Époisses purée, and crispy parsnip chips.

Ingredients

1kghare stew meat
Flour
Oil
veal stock
duck fat

1lMilk
1epoisses
400gParsnip
400gmashed potatoes
Stock
1units.itemsEgg yolk

1units.itemsParsnip

Preparation

  1. Dust the poulet with flour and shake off the excess.
  2. Brown the poulet all around in a frying pan with a dash of oil.
  3. Warm the stock with water to make a jus.
  4. Add this to the poulet, add a tablespoon of duck fat, and let it stew gently in the jus.

  1. Heat the milk with the epoisses.
  2. Add the parsnip cut into pieces and let cook.
  3. Blend the mixture and press through a sieve.
  4. Cook the potatoes in stock until done, steam dry, and mash into a puree.
  5. Add to the parsnip-epoisses mixture.
  6. Season with salt.
  7. Add the egg yolk and mix well.

  1. Peel the parsnip, slice into thin slices, and fry at 150°C in oil until chips.
  2. Salt afterwards.

  1. Place the braised hare meat in a bowl.
  2. Cover with the purée.
  3. Gratinate with the blowtorch.
  4. Sprinkle the parsnip chips on top and serve.