Name: Arctic Hare Stuffed with Foie Gras and Ptarmigan
Cuisine: North American
Ingredients: 1 wild hare (or rabbit), whole approx. 5 kg (10 lbs); rabbit; 250 mL diced onions; 250 mL diced carrots; 250 mL diced leeks; 250 mL diced celery root; 1 clove garlic; 2 sprig rosemary; 4 sprig thyme; 350 g diced hare innards (kidneys, liver, heart); 500 g diced hare saddle (meat from the back); 500 g big chunks of foie gras; 300 g diced smoked pork lard; 200 g diced ptarmigan meat; partridge; pheasant; 1 chopped onion; 1 clove garlic, minced; 250 mL cubed crusty bread; 60 mL brewed tea; 60 mL cloudberries; raspberries; 60 mg red berries; cranberries; 60 mL blueberries; 1 tsp chopped thyme; 1 Tbsp chopped rosemary; fresh ground pepper; 375 mL seal blood; pork blood

Arctic Hare Stuffed with Foie Gras and Ptarmigan

A gourmet dish made with three kinds of meat found in the Arctic.

ingredients

Hare

wild hare (or rabbit), whole approx. 5 kg (10 lbs)

rabbit

250

mL diced onions

250

mL diced carrots

250

mL diced leeks

250

mL diced celery root

clove garlic

sprig rosemary

sprig thyme

Stuffing

350

g diced hare innards (kidneys, liver, heart)

500

g diced hare saddle (meat from the back)

500

g big chunks of foie gras

300

g diced smoked pork lard

200

g diced ptarmigan meat

partridge

pheasant

chopped onion

clove garlic, minced

250

mL cubed crusty bread

mL brewed tea

mL cloudberries

raspberries

mg red berries

cranberries

mL blueberries

tsp chopped thyme

Tbsp chopped rosemary

fresh ground pepper

Sauce

375

mL seal blood

pork blood

g butter

mL cloudberries (bake apples)

mL red berries

cranberries

mL blueberries

dash sugar

Ingredient Substitution Guide

directions

Step 1

Skin, clean and debone the hare. Reserve the bones. Season both sides of the hare with salt and pepper. Prepare foie gras stuffing.

Step 2

In a large bowl, soak the bread cubes in brewed tea. Add all the other ingredients. Stir well.

Step 3

Stuff the hare with foie gras stuffing and use string to tie the hare closed.

Step 4

Put the vegetables (onions, carrots, leeks, celery root, garlic), herbs, hares bones (for flavour) and the stuffed hare in a large stew pot. Fill with water, cover and bring to boil. Simmer over very low heat for 3 hours. (Note the temperature must be kept very low or the foie gras chunks will melt.)

Step 5

While the hare is cooking, prepare the sauce.

Step 6

Put the berries in a bowl and add a dash of sugar. Stir and set aside for 30 minutes.

Step 7

When the stuffed hare is cooked, remove from the pot and set aside. Strain the stock from the pot through a fine mesh sieve into a bowl. Reduce strained stock until the sauce thickens. Let cool.

Step 8

Pour the seal (or pork) blood into the cooled sauce. Cook over very low heat while stirring continuously for 1 to 2 minutes. Finish the sauce with butter. Add the berries and stir gently.

Step 9

Put the stuffed hare on a serving plate and cover with sauce.

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Arctic Hare Stuffed with Foie Gras and Ptarmigan