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Hazel grouse in a crispy potato cylinder

This dish consists of:

• hare leg in crispy potato
• white bean cream
• Brussels sprouts cream
• caramelized pearl onions with date cream
• marinated cranberry
• corn bitterball

Curious about the vegetarian version of this dish? Also see Creamy pearl barley in a crispy potato cylinder.

Ingredients

Curing salt
Garlic cloves
Bay leaf
Thyme
Sunflower oil

Potatoes
Vegetable stock
Butter

1Baking soda
1celery stalk
Thyme
Bay leaf
200gWhite beans
Shallot
knob of butter
Vegetable stock
white part of 1 leek

1Shallot
Madras curry
500gBrussels sprouts *

Pepper and salt
knob of butter

220gWhite wine
220gWater
Ras el Hanout
200gSugar
dates

50gred wine vinegar
120gHoney
100gcranberries

Flour
corn sous-vide
50ggrated Parmesan cheese
Egg white
12.5gvegan mousse (plant-based gelatin)

Preparation

  1. Brine the hare legs in water with dissolved colorozo salt (35 grams per liter of water) for 4 hours.
  2. Pat dry and place them in an oven dish with the garlic cloves, thyme, and bay leaf, and pour in enough oil to cover them.
  3. Cover the dish and cook at 90°C for 12 hours.
  4. Remove the butcher's twine, and stew with a little game glaze to serve.
  5. Place in the crispy potato cylinder (see next step).

  1. Cut thick slices from the potato and, using a cutter, punch out cylinders.
  2. Confite in butter until al dente.
  3. Remove from the liquid, pat dry, and deep-fry in oil until crispy.
  4. Sprinkle with some salt.

  1. Soak the beans in water with the baking soda and let rest overnight.
  2. Rinse and cook in salted water with the celery, thyme, and bay leaf.
  3. Finely chop the shallot.
  4. Finely chop the white part of the leek.
  5. Stew the shallot and leek in butter.
  6. Add the beans and let stew for a while longer.
  7. Remove the thyme and bay leaf from the pan.
  8. Blend the mixture with the vegetable stock into a cream.
  9. Strain the mixture, mix in a small knob of butter, and season to taste.

  1. Finely chop the shallot and stew in oil.
  2. Add the Brussels sprouts and madras curry to taste and sauté briefly.
  3. Pour in the stock and cook the Brussels sprouts.
  4. Blend the mixture with the cooking liquid and strain to a cream.
  5. Add a knob of butter and season with salt and pepper. 

  1. Boil the water together with the white wine, sugar, and ras el hanout until the sugar is dissolved.
  2. Add the dates and let them sit in the warm mixture until they have softened.
  3. Remove the dates from the pan and remove the skin and pit.
  4. Puree the dates with a little stock and butter into a cream.
  5. Caramelize the pearl onions in beurre noisette with a little sugar and salt.
  6. Pipe the date cream into the caramelized pearl onions.

  1. Heat the honey and vinegar to 107°C.
  2. Let cool to 30 and add the cranberries.
  3. Toss the cranberries well and let them sit in the marinade until the cranberries are completely cooled.

  1. Blend the corn with its liquid.
  2. Use 500 grams of this mixture and add the vegan mousse and Parmesan cheese.
  3. Heat to 80°C and let cool.
  4. Using an ice cream scoop, make small balls and bread them twice in flour, egg white, and breadcrumbs.
  5. Fry in oil at 175°C until crispy and hot.