1 bottle Saint-Emilion
2 large hare saddles
1.25 litres chicken stock
600ml veal glace
16 slices cured ham
1tbs green peppercorns
Pour one bottle of Saint-Emilion into a saucepan and bring to the boil. Leave to cool. Remove hare loins from saddles and trim. Chop bones finely and cover both these and the loins with Saint-Emilion. Refrigerate and leave to marinate overnight. Remove bones and loin and reserve marinade.
Roast bones until coloured, add a fine mirepoix, cook out and add herbs. Deglaze with sherry vinegar, add Saint-Emilion and reduce. Add chicken stock and glace and reduce to desired consistency. Pass through a fine chinois, followed by a muslin. Wrap the loins in the cured ham.
Make a port reduction with the peppercorns and add the hare stock, taste and season.
Pan-fry the loins until nicely coloured on the outside and pink inside.