Cooking Instructions
About your product choice
Loin is the best part of the hare to roast to get a wonderful rich gamey flavour
2hrs
55°
/
131°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try some pine needles for a sweet and citrus flavour
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Pepper Encrusted Loin of Hare, cooked Sous Vide, with Spiced Plums and Amaretto
This rich game dish is a nod to the classic pepper steak but with a twist. It matches beautifully with the spiced plums which help to cool the fire of the pepper
View RecipeSous Vide Loin of Hare, Creamed Celeriac Tart, Haunch Braised in Chocolate Beer
This spectacular recipe has been recreated for our website with kind permission from chef Kevin Mangeolles from Great British Chefs
View Recipe