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SADDLE OF HARE BAKED IN PASTRY
Preheat the oven to 425F. Rub the hare saddles and thigh with oil and roast for 5 minutes. Remove from the oven and cool. Bone the hare, reserving the bones. Cook the cabbage in boiling salted water. Drain and refresh. Chop the shallots and mushrooms and cook them in 1 tablespoon of the butter. Coarsely chop the shallots, mushrooms, cabbage leaves, thigh meat, crÅme fraöche, Cognac. Season with salt and pepper. To make the purÄe, peel the celery root and cut into chunks. Cook the celery root in simmering milk for 10 minutes. Peel the apple and cut into chunks. Add the apple to the celery root and continue cooking for 10 minutes. PurÄe the celery root, apple, and milk in a food processor. Preheat the oven to 425F. Brown the reserved hare bones in a little of the oil. Add the vinegar and boil hard until reduced to 1 tablespoon. Add the wine and continue boiling for 20 minutes. Spread out 2 sheets of phyllo pastry and brush them with melted butter. Continue stacking and buttering the phyllo sheets, 2 at a time, to make 2 piles, each containing 6 sheets of phyllo. Divide the cabbage stuffing between the two stacks of phyllo. Place a saddle of hare on top of the stuffing. Enclose the meat in the pastry and brush with more melted butter. Bake for 10 minutes. Strain the sauce and boil hard until reduced by half. Add a pinch of sugar to the sauce. Season with salt and pepper. To serve, cut each phyllo package into thirds. Serve with the celery root purÄe and spoon over some of the sauce.
