Loin of Hare
with Bacon and Irish Whiskey Cream

Serves 6


Hare, a large relative of the rabbit, is a food that most people just don't like. Yet to us, it's one of the largest and best value items around. Introduce yourself to it by trying it at your most trusted restaurant, or just try this recipe. Bushmill's is the best whiskey to use. Serve with something like our roasted vegetables.


1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup Brown Chicken Stock
1/2 cup whipping cream

For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt


To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.

Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.

In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.

Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.


Gourmet Ireland
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-15-4
Recipe reprinted by permission.

Buy the Book!

Gourmet Ireland 2
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-34-0
Recipe reprinted by permission.

Buy the Book!


Gourmet Ireland and Gourmet Ireland 2



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