Elevating Hare & Beetroot: Creating a Fine Dining Masterclass
I wanted to end the game season with a banger, so today we’re going to make a hare & beetroot dish! First we’re going to skin and butcher a hare. We’ll use the hare for different preparations. We’ll also cook different preparations of beetroot like a cream, salt dough baked and a dumpling with shallot. The final garnish is a black garlic mayonnaise and pommes dauphine with a blood sausage filling. All great recipes, so enjoy guys!
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12 Comments
The best
This is next level! I cant't believe there are barely any views. Absolutely amazing cooking.
If you eat meat, you should be capable of watching the process. Meat does not grow on trees. Good work!
Hello Jules. Have you ever made Hare à la royale? And would you consider showing how to prepare this type of showstopper during the next hunting season?
This is sick Jules, Super detailed and perfect execution !
Can’t believe these videos are free.
Wait what, I have always been told that leaving the intestines in would risk the meat getting contaminated :O
I'm glad you took the time to show the whole process..
26:41 it's always so nice and fancy around here, that choice of words was a surprise but also perfectly appropriate
Can you explain why you use a salt dough for the beets?
best channel on yt right now for techinques
Unbelievable Skill! One question from a non-professional. How safe is it to eat hare-blood? Is it ok since its been heated? Love from Munich 🙂