Morel is an expensive wild mushroom that is great when paired with game meat . My father sent me a jar of dried morel from france a while ago and i had been desperate to find meat to use with morel. Luckily a store in town had a selection of frozen game meat such as venison , hare , boar and i thought that hare would be a good match with a creamy morel sauce . The dish itself is easy to realise as the sauce is most of the work. If you cannot get ahold of morel , ordinary wild mushroom will do too.
*1 cup of dried morel
*2 cups of chicken stock
*1 /2 cup of double cream
*2 hare fillets
1.In advance , soak the dried mushrooms in the hot chicken stock.
2.Preheat the oven to 200 degrees Celsius.
3.In a pan reduce the chicken stock and morel until half , add the cream and reduce again until thick. Season with pepper and reserve aside.
4.In a hot pan with olive oil , cook the hare until golden brown , place in an oven dish and cook in the oven for 5 minutes or longer if you want your meat well done .
5.Once the meat is cooked , reheat the sauce , slice the meat and dress on the plate.