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Recipe

Hare Salad with Country Flavors

Serves

10

Active Time

25 MIN

Origin

ALENTEJO

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Hare Salad with Country Flavors

During tomato season, there are no bad cooks.

— PORTUGUESE SAYING

It was with the traditional recipe for Lebre com Molho Vilão (Hare with Villain Sauce) in mind that I drew inspiration to create this dish. In it, olive oil plays a very important role—or rather, it plays three roles of the utmost relevance. By roasting the torso, legs, and forelegs of the hare separately, I cook the chops in olive oil, that is, I "confit" them, scenting them well. Finally, I use raw olive oil, and in three versions: natural, flavored with hazelnut, and also emulsified with parsley. A symphony of flavors.

THE RECIPE

Ingredients

Serves 10

  1. For 1 roasted hare:
  2. Hare legs — 2
  3. Hare forelegs — 2
  4. Diced onion — 300 g
  5. Sliced garlic — 8 cloves
  6. Bay leaf — as needed (q.b.)
  7. Thyme — as needed (q.b.)
  8. Parsley — as needed (q.b.)
  9. White wine — 3 dl
  10. Extra virgin olive oil — as needed (q.b.)
  11. Sea salt — as needed (q.b.)
  12. Milled pepper — as needed (q.b.)
  13. For the "confit":
  14. Hare chops — 1 saddle (sela)
  15. Extra virgin olive oil — as needed (q.b.)
  16. Garlic with skin (alhos em camisa) — 10 units
  17. Bay leaf — as needed (q.b.)
  18. Juniper (zimbro) — as needed (q.b.)
  19. Sea salt — as needed (q.b.)
  20. For the parsley and hazelnut oils:
  21. Garnish:
  22. Ripe tomato, diced — 300 g
  23. Chopped onion — 350 g
  24. Parsley leaves — as needed (q.b.)
  25. Rye bread — 10 thin slices
  26. Extra virgin olive oil — as needed (q.b.)

Preparation

For the roasted hare:

Cut the hare, separating the torso, legs, forelegs (patas), and chops. Place them over a bed of diced onion, sliced garlic, white wine, and virgin olive oil. Season with sea salt, pepper, and flavor with bay leaf and thyme. Roast everything for 2 hours at 150 °C. Once roasted, shred the hare meat. Blend everything left in the baking pan until you obtain an emulsion. In a container, combine the shredded hare with the diced tomato, chopped onion, and parsley leaves. Season with extra virgin olive oil, vinegar, fleur de sel, and the roasting emulsion.

For the hare in "confit" or confitada:

Season the chops with salt and cook them in extra virgin olive oil scented with juniper, unpeeled garlic cloves, and bay leaf for 1 hour and 30 minutes, without letting the olive oil boil.

For the garnish:

Prepare the flavored oils and toast the slices of rye bread.

Presentation

Place a piece of toast in the center of the plate and arrange the hare salad on top. Garnish with the chops and drizzle the composition with the flavored oils.

Olive Oil Suggestion:

For the hare and for the "confit," olive oil from Moura or Trás-os-Montes, with a more pronounced fruitiness. For the parsley and hazelnut oils, use milder ones, such as those from other regions where the Galega variety predominates.