- 600g hare cutlets cleaned
- Pinch of sea salt
- 1dl olive oil
- Pinch of freshly ground pepper
- 2 cloves of garlic
Game Demi-glace (to make 1L):
- 1kg hare bones
- 1kg partridge meat
- 80g purified butter
- 4 onions in the skin
- 4 garlic cloves in the skin
- 600g leek
- 100g carrots
- 100g celery
- 4 ripe tomatoes
- 3dl Alentejo red wine
- 2g black peppercorn
- 1 laurel leaf
- 150g Paris mushrooms
- 1 small bunch of rosemary
- 1 orange pulp (optional)
Chickpeas purée with cumin
- 400g chickpeas
- 50g unsalted butter
- 2dl milk
- Refined salt to taste
- White ground pepper to taste
- Cumin to taste
Spring turnips sautéed in olive oil and garlic
- 400 g spring turnips
- 0,5dl olive oil
- 2 garlic cloves
- Sea salt to taste
- 4 small tomatoes
- Refined salt to taste
- Olive oil to taste
For the cutlets
Season the cutlets with salt and pepper. Make a sauté with olive oil and crushed garlic. Slightly brown the cutlets both sides. Drain the fat in absorbent kitchen paper and reserve.
For the Demi-glace
Wash the bones in cold running water Put the bones in a tray with purified butter and place it in the oven at 200ºC until brown (about 20 minutes).
Place the bones in a saucepan, together with the washed sliced greens, the laurel and pepper. Baste with wine and reduce. Cover with cold water. Simmer for 1 hour and 20 minutes, stirring when necessary. Season with rosemary. Strain through a gauze. Reduce until you get the desired consistency.
Note: When ready to serve, add a small portion of orange pulp (optional).
For the chickpeas purée with cumin
Cook the chickpeas in water and salt after soaking in water overnight. Remove the skins and put them in a blender. In a saucepan, put butter, ground chickpeas and hot milk. Mix well and season with salt, pepper and cumin. Prepare the condiments.
For the spring turnips sautéed in olive oil and garlic
Wash the spring turnips in running water and cook them in salted water. Place them in a bowl with water and ice and strain. Sauté some olive oil and crushed garlic and add the spring turnips. Season with salt if necessary.
For the roasted tomatoes:
Put the tomatoes in the oven,
Put the tomatoes in the oven, perforated with a fork and seasoned with salt and a bit of olive oil.