WHAT YOU’LL NEED
»» 2 hare loins
»» Game stock and thickening granules
»» 1 large chopped leek
»» 2 tbsp orange juice
»» 50g butter
»» 10g dark chocolate
»» garlic
»» crushed juniper berries
»» salt and pepper
»» pinch of sugar


HOW TO COOK IT
Roll the loin of hare in salt, crushed juniper berries, pepper and a pinch of sugar and then gently pan fry in oil and knob of butter for 3 minutes each side, then allow to rest in the pan off the heat for a couple of minutes.

Cook the leeks in a small amount of water and butter with salt and pepper to taste.

Heat and thicken the game stock and then at the last minute add the orange juice and chocolate stirring all the time.

Place the leeks on a plate, loin of hare on top and drizzle with the sauce – enjoy!

ABOUT THE CHEF
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

www.finchsarms.co.uk