Had a visit to the Tasting Australia site and found some disturbing game receipes. Disturbing in I want to try them!

This one is close to my heart with vineyard hare being a particular delicacy.

Saddle of Vineyard Hare with Liver Terrine, Fresh Peas, Salsify and Vincotta

Accompanying Wine or Beverage:
Old Vine Grenache maybe Carrara's own

Saddle of Hare
2 Hares (approximately 2 kg. each)
200 grams Salsify Lardons
4 Cos Lettuce leaves
300 grams fresh Peas (podded)

Hare Farce
500 grams Hare meat
(minced and passed through a sieve – use legs and trimmings)
3 Egg whites
100 mls. Cream
2 tablespoons Brandy
Salt and Pepper

Remove the heart, liver, lungs and kidneys from the cavity of the hares and soak the liver in mildly salty water for twenty minutes. Keep for later use. Remove the legs (debone them), sinew and fat. Cut the meat into small pieces and mince finely. Beat the egg whites and brandy into the minced meat. Fold in the Cream over an ice bowl. Refrigerate until needed.
Remove the tender loins and separate the loins from the backbone. Trim the Saddle of any sinew and fat. French trim the rib bones and trim to even lengths. Refrigerate until required.

Peel and cut the Salsify in approximately 15 cm. lardons. Blanch in salted water.

Blanch the Cos Lettuce leaves and remove the stalk.

Blanch the podded Peas and chop roughly. Put the chopped Peas into the centre of the blanched Lettuce leaves (4) and roll firmly into a sausage.

Lay the loins flat and pound lightly with the side of a meat mallet. Spread the loins with some of the Hare Farce and place the lettuce sausage and blanched Salsify in the centre over the farce. Cover with the other loin spread with the farce, making sure the ribs on the outside form a guard of honour. Truss well with butcher’s twine and sear and baste in a hot pan with oil. Roast in a moderate oven (170 Celsius) for twenty minutes, basting every five minutes. Remove from the oven and allow to rest for twenty minutes before carving.

Vincotto Glaze
150 mls. Balsamic Vinegar
200 mls. Red Wine
10 Juniper Berries (crushed)
1 teaspoon Black Peppercorns
1/4 teaspoon Nutmeg shavings
5 litres Veal stock
50 grams Carrots (diced to mirepoix)
50 grams Onions (diced to mirepoix)
1 Bay Leaf
Hare bones

Roast the mirepoix of Carrot and Onion, the Hare bones and trimmings in a deep roasting pan. Once roasted, transfer to a pot and add the Veal stock. Bring to a simmer and skim well, continuing to skim during simmering. Cook for two to three hours.

Meanwhile, put the Balsamic Vinegar, Red Wine, Pepper, Juniper, Bay Leaf and Nutmeg into a pot and reduce by two thirds. Put the strained stock into the vinegar reduction and reduce again down to one tenth.

Liver Terrine
6 slices Pancetta
Hare Liver (kept from the Hares)
60 grams Unsalted Butter
Salt and Pepper

Line a terrine mould with the thinly sliced Pancetta. Heat the Butter in a pan and put in the cleaned livers (soaked and dried) just before the Butter begins to brown. Sauté the Livers to rare and season (approximately three to four minutes). Lay the Livers into the terrine mould and cover with Pancetta. Place a heavy weight on the top and bake in a water bath for fifteen minutes at 150º Celsius. Remove from the oven and allow to rest for fifteen minutes. Gently remove from the terrine mould and slice. Serve alongside the Saddle of Hare and the glaze.