Hare and sprouting grains recipe

Michael  Wignall

Michael Wignall

11th March 2021
Michael  Wignall

Hare and sprouting grains recipe

60 min

Hare and sprouting grains recipe by Michael Wignall at the Angel at Hetton


Hare loin and best end

  • 1x Hare

Sprouted buckwheat and spelt and pearl barley

  • 100g of each grain

Buckwheat miso puree 

  • Toasted buckwheat 100g
  • Golden chix stock 300g
  • XG (tip)
  • miso 5g

Onion petals

  • 2% salt
  • olive oil


  • Chicken livers 750g (soaked in milk overnight)
  • Foie gras 500g
  • Butter 250g
  • Onion ½
  • Garlic 2 cloves
  • Maderia 250ml
  • Glycerin
  • Salt nitrate 15g
  • Salt 4g
  • Pink salt 7g

Parsley oil

  • 100g parsley
  • 200g sunflower oil

Hare and pearl barley veloute

  • 250g golden chicken stock
  • hare carcass and legs
  • 50g button mushroom
  • 100g madeira
  • 100g toasted pearl barley
  • 500g whole milk
  • lemon juice
  • lecithin


Sprouted buckwheat and spelt and pearl barley

soaked in water overnight, drained and left to sprout in dark (5days)

Buckwheat miso puree

Boil buckwheat in stock until tender, process in vitamix with miso and Xanthum gum until smooth, check seasoning.

Onion petals

steam 90 deg 10 mins


Dry off livers combine with salts and vac, also vac foie gras and cook at 50 degrees 1hr, then 64 degrees 1/2hr.

Slice onion and garlic and reduce wine until glaze.

Whip butter with glycerine.
Blend livers, foie, onion, garlic and wine reduction
until smooth, whisk with whipped butter and pass and freeze in paco beakers.

Hare and pearl barley veloute

Toast pearl barley until golden brown and malty in smell, pour hot pearl barley into milk, cover with cling film and allow to infuse for 4hours or overnight in a refrigerator. Strain through chinoise.
Brown off chopped hare bones in a pan with a small amount of oil, add sliced button mushrooms and soften and add Madeira and reduce to glaze. Add chicken stock bring to the boil and skim off any impurities.
Strain through chinoise, combine with pearl barley milk (250ml), and season with salt and lemon juice. Add lecithin and stick blend to form a light foam.

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