Pan-Seared Hare Loin with Red Wine and Juniper Sauce

Introduction

Hare loin is a delicacy known for its rich, gamey flavor and tender texture. This recipe elevates the natural flavors of hare by pan-searing it to perfection and serving it with a flavorful red wine and juniper sauce. The combination creates a dish that’s both sophisticated and deeply satisfying, perfect for special occasions or a gourmet dinner at home.

Ingredients

For the Hare Loin:

• 2 hare loins (about 6-8 oz each)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped

For the Red Wine and Juniper Sauce:

• 1 cup red wine (Pinot Noir or Merlot)
• 1/2 cup beef or game stock
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon juniper berries, crushed
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Optional Sides:

• Roasted root vegetables (carrots, parsnips, and potatoes)
• Buttered green beans
• Creamy polenta

Instructions

1. Prepare the Hare Loin

Pat the hare loins dry with paper towels to ensure a good sear. Season the loins generously with kosher salt, black pepper, garlic powder, chopped thyme, and rosemary. Let the loins sit at room temperature for about 15-20 minutes to allow the flavors to meld.

2. Pan-Sear the Hare Loin

Heat olive oil and butter in a heavy skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the hare loins to the skillet. Sear the loins for 2-3 minutes per side, or until they develop a rich, golden-brown crust. The internal temperature should reach about 135°F (57°C) for medium-rare.

Once seared, remove the hare loins from the skillet and tent them loosely with foil to rest while you prepare the sauce.

3. Make the Red Wine and Juniper Sauce

In the same skillet, add the chopped shallot and minced garlic. Sauté for about 2 minutes, or until softened and fragrant. Add the crushed juniper berries, fresh thyme, and rosemary, and cook for another minute.

Pour in the red wine and beef or game stock, stirring to deglaze the pan and scrape up any browned bits. Bring the mixture to a simmer and reduce by half, about 10-12 minutes. Stir in the balsamic vinegar and butter, and season with salt and pepper to taste.

4. Serve the Hare Loin

Slice the hare loins into medallions and arrange them on a serving platter or individual plates. Drizzle the red wine and juniper sauce over the top of the meat, allowing the sauce to complement the rich flavor of the hare.

5. Pair with Sides

Serve the hare loin with roasted root vegetables, buttered green beans, and creamy polenta for a complete, elegant meal.

Tips for the Best Results

• Temperature Control: Use a meat thermometer to ensure the hare loins reach the perfect internal temperature of 135°F for medium-rare. Overcooking can make the meat tough.
• Resting Time: Allow the hare loins to rest after searing to let the juices redistribute, ensuring tender and juicy meat.
• Juniper Berries: Crushing the juniper berries releases their aromatic oils, adding a unique, earthy flavor to the sauce.

Variations

1. Hare Loin with Wild Mushroom Sauce: Replace the juniper sauce with a wild mushroom and cream sauce for an earthy, savory twist.
2. Herb-Crusted Hare Loin: Coat the hare loins in a mixture of chopped herbs and breadcrumbs before searing for an extra layer of flavor and texture.
3. Spicy Hare Loin: Add a touch of cayenne pepper to the seasoning for a spicy kick that complements the rich flavor of the hare.
4. Hare Loin with Port Wine Reduction: Substitute the red wine with port wine and add a touch of orange zest for a sweeter, more complex sauce.
5. Hare Loin with Apple Cider Glaze: Create a sweet and tangy apple cider glaze to drizzle over the hare loin for a fall-inspired dish.

Best Pairings

• Wine: A robust red wine like Syrah or a light Pinot Noir complements the rich flavors of the hare and the sauce.
• Side Dish: Mashed root vegetables or roasted Brussels sprouts add a hearty, earthy element to the meal.
• Dessert: A dark chocolate mousse or a blackberry tart to finish the meal on a sweet note.

Conclusion

Pan-seared hare loin with red wine and juniper sauce is a gourmet dish that showcases the rich, gamey flavors of the meat. The combination of tender, seared hare and the deep, aromatic sauce makes this recipe perfect for those looking to elevate their culinary repertoire with something truly special.