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Compote of Wild Hare

Try this meat recipe by Brett Graham, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • 12 shoulders wild hare

  • 1 shallot, chopped

  • 2 mushrooms, chopped

  • ½ garlic head

  • 1 sprig thyme

  • 2 sprigs rosemary

  • Splash of dry sherry

  • 250ml game stock, based on the hare bones (use

  • Brown chicken stock if game stock unavailable)

  • 1 pumpkin, peeled and diced

  • 2 pieces mandarin peel, dried

  • 3 juniper berries, dried

  • Pepper, ground

  • 10g ground chestnut flour, toasted

  • Touch of sea salt

  • 10 large chestnuts, peeled and thinly sliced on

  • Japanese mandolin


  • 1.

    Season the shoulders well and seal in a pan, then lightly cook over charcoal if possible.

  • 2.

    Add the chopped shallot and mushrooms and cook until lightly coloured.

  • 3.

    Add garlic, thyme and 1 sprig of rosemary, splash of dry sherry and the stock.

  • 4.

    Cook for 6 hours at about 90°C if possible. If not, keep checking until meat comes away from bone. Let cool in stock.

  • 5.

    Remove meat from bone being careful not to break it up too much.

  • 6.

    Pass off sauce and add some to the picked meat to moisten.

  • 7.

    Bake the pumpkin in the oven, wrapped in foil with other sprig of rosemary.

  • 8.

    Once cooked, remove the rosemary and blend pumpkin until smooth, then keep warm.

  • 9.

    In a spice grinder, blitz mandarin peel, juniper, pepper, chestnut flour, salt and set aside.

  • To Serve:

  • 1.

    Spoon some pumpkin purée into a warm bowl then gently place in a few spoons of the hare compote.

  • 2.

    Scatter on some sliced chestnuts and sprinkle with the mandarin and juniper mix.

  • 3.

    Serve with a little extra sauce poured around.


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