Sharp Rubber Duck

Cooking with Marijuana

Resources for Growing Quality Medical Marijuana

Hare and Chocolate Sauce
with Hare Meatballs and Petits Pois Français
with a hint of White Widow

Preparation time less than 30 minutes
Cooking time 10 to 30 minutes

Ingredients

For the hare meatballs

• ½ saddle hare
• 2 cloves garlic,
• crushed pinch of grated nutmeg
• 2 tbsp olive oil
• ½ hare fillet or one large rabbit

For the sauce

• 1 glass red wine
• bones from saddle of hare
• 2 mushrooms, sliced 2 white widow cloves
• 1 beef stock cube
• 30g/1oz butter
• ½ carrot, small diced
• ½ tsp cocoa powder
• 1 tbsp whisky

For the petit pois français

• 2 shallots, peeled and diced
• 110g/4oz fresh peas
• 1 chicken stock cube
• 1 tbsp plain flour
• 1 tbsp butter, softened
• 85ml/3fl oz double cream
• 1 tbsp mint, chopped 1/8 of white widow bud

Directions

• 1. To make the hare meatballs, put the hare, garlic and nutmeg in a food processor and blend.
• 2. Shape into 5-6 smallish balls.
• 3. Pan fry the balls in the oil for 3-4 minutes until cooked through.
• 4. In the same pan, fry the hare fillet for 5-6 minutes until cooked through.
• 5. To make the sauce, simmer the red wine, hare bones, mushrooms,white wid cloves, stock cube and butter in a pan for 10-12 minutes, add the white widow bud.
• 6. Strain through a sieve and return the juice to the pan.
• 7. Add the carrot, cocoa powder and whisky and simmer for 2-3 minutes.
• 8. For the petit pois, place the shallots, peas and stock cube in a pan, cover with water and simmer for 2-3 minutes.
• 9. Blend the flour and butter together to make a paste.
• 10. Add the paste to the pan a bit at a time until slightly thickened.
• 11. Stir in the cream and mint and simmer for one minute.
• 12. Slice the fillet and serve with the meatballs in the sauce with the peas.

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