Mountain Hare with Parsnip Puree

Tender hare, parsnip crisps and a cumin and orange spiked puree make Nell Nelson's dish a winning winter warmer
By Nell Nelson
Mountain Hare with Parsnip Puree
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the hare

  • knob of butter
  • splash vegetable oil
  • 400 ml port or red wine
  • pinches ground juniper berries
  • pinches sugar

For the parsnip chips

  • 1 parsnips, peeled
  • vegetable oil, for deep-frying

For the parsnip and orange puree

  • knob of butter
  • 3 parsnips, peeled and roughly chopped
  • 1 onion, sliced
  • 1 tsp ground cumin
  • 1 orange, grated zest only
  • 100 ml white wine
  • 284 ml double cream


1. For the hare: rub the hare fillets with some of the butter and season with salt and pepper. Heat a frying pan until it is smoking, add the remaining butter and a splash of oil and sear the hare fillets for 30 seconds on each side for medium-rare.

2. Remove the fillets from the pan and set aside. Pour in the wine and juniper berries and cook until reduced and thick. Season with a pinch of sugar.

3. For the parsnip chips: use a vegetable peeler to make thin slices of parsnip. Deep-fry in stages until they are golden. Drain on kitchen paper.

4. For the parsnip and orange puree: heat a knob of butter in a large pan and gently fry the parsnip with the onion, cumin and orange zest. Once softened a little, add the white wine and bubble until the liquid has cooked off. Add the cream, reduce the heat and simmer until the parsnips are tender. Mash whilst hot and season with salt and pepper.

5. Serve the hare on the bed of parsnip and orange puree with the sauce poured over and parsnips crisps sticking out jaunty angles.

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