Adapted from
Skye Gyngell book A Year in My Kitchen
My man came back from the hunt the other day, proudly bringing a huge (4,5 kg) hare. Perfect timing, as just in a few days was our son’s third birthday! For that occasion I made the tastiest Skye Gyngell’s inspired "Hare pancetta and verjuice" dish accompanied by the humble yet heavenly parsnip puree.
Unfortunately, I was way too busy that day to document all this fancy hare-cooking. Next time he brings a bunny-rabbit or a hare I will photograph and describe the whole process through (from skinning and cleaning to the final presentation on the plate). Yes!
Unfortunately, I was way too busy that day to document all this fancy hare-cooking. Next time he brings a bunny-rabbit or a hare I will photograph and describe the whole process through (from skinning and cleaning to the final presentation on the plate). Yes!
Nonetheless, puree was so delicious and so simple to make, that I started to prepare it as a side dish in my everyday cooking. With its sweet and nutty flavor this puree does go beautifully with rabbit or hare. But it also works with slow-cooked chicken dishes or simple grilled meats. It is very convenient side dish as it can be prepared ahead of time and reheated before serving.