Spring recipe: hare rice with lavender air

This hare rice is a different kind of rice, one that recalls the traditional Sunday rice, the rice of our memories… it is neither dry, nor creamy, nor a risotto; it is a velvety, creamy rice recognized by the Michelin Guide.

We began this concept in autumn with venison rice, then lamb at Christmas; we have also made it with bull meat, and in spring we prepare it with hare. The touch of holm oak smoke emulsion and the cantueso lavender air brings us closer to the countryside, to the surroundings of Valdemorillo.

Here is the recipe — we hope you enjoy it…

Ingredients (for 6 servings)

FOREST STOCK (FONDO DE MONTE) - 2,5 L

Deer bones 400 g | Veal bones 400 g | Hare bones 300 g | Rabbit bones 400 g | Onions 2 pcs | Leeks 2 pcs | Carrots 2 pcs | Water 4000 ml | Salt 5 g

RICE

Albufera rice | Forest stock 2000 ml | Smoked extra virgin olive oil 30 ml | Garlic powder 10 g | Butter 20 g

HARE

Hare loin 400 g

LAVENDER AIR

Chicken broth 200 g | Dried lavender powder 10 g | Lecithin 3 g | Sucro 3 g

FINISHING TOUCH

Dried sage powder 4 g | Holm oak smoke emulsion 10 g

Preparation

HARE

Clean and debone the hare. Sear it over high heat in a pan. Then stew the hare in a clay pot on the grill for six hours. Finally, sear briefly on a plancha or grill, season with Maldon salt, and set aside.

FOREST STOCK (FONDO DE MONTE)

Roast all ingredients on a baking tray with the vegetables underneath and the bones on top at 140 °C for 90 minutes, until well browned. Transfer everything to a large pot, cover with water, and cook for 40 minutes. Let rest for six hours, strain, reduce over low heat to six liters, and season with salt. Chill overnight in the refrigerator and remove all fat. Reduce further if necessary and set aside.

RICE

Sauté onion and garlic in olive oil until golden. Add hot stock, stirring constantly for eight minutes over medium heat. Strain and cool in a stainless-steel bowl over ice water. Cook a second time at service for five minutes, stirring continuously, finishing with a touch of butter. Let rest for one minute.

AIRE DE LAVANDA

Bring chicken broth to a boil, add the lavender, cook for five minutes, then reduce the heat, cover, and let infuse for thirty minutes. Strain and blend with lecithin and sucro. Keep until use.

Finishing and preparation

To finish and plate, heat the lavender broth and prepare the air using a bubble machine. In a pan, place a large spoonful of rice and one of the stewed hare, cooking for approximately four minutes. Slice the hare, dry it well, and plate. Form a circle of rice in the center, place the sliced hare on top, add a drizzle of demi-glace and a sprinkle of sage powder. Place two dots of holm oak smoke emulsion. Cover with hazelnut butter air and a Venus center.

And there you have it — our hare rice, ready to experience and savor.

Hare rice with lavender air