Belgian polder hare saddle is one of the most refined cuts of wild hare. The dark, lean meat combines a fine texture with a distinctive yet elegant game flavour. Our hares are truly wild and come from the Belgian polders, where they live freely and feed naturally on grasses, grains and agricultural crops. At Gustor, the hare saddles are carefully trimmed and frozen to preserve this delicate seasonal product in optimal condition. An exceptional cut of wild game for a festive meal, yet surprisingly easy to prepare. Hares may contain shot pellets from hunting.
Why is hare saddle so special?
The saddle is undoubtedly one of the finest cuts of the hare.
The meat along the back is fine-textured, exceptionally flavourful and considerably more tender than the parts traditionally used for hare stew.
This makes hare saddle ideal for anyone who wants to discover the pure flavour of hare without necessarily spending hours preparing it.
A properly cooked hare saddle offers a beautiful combination of tenderness, juiciness and a distinctive wild game flavour.
What is a polder hare?
Our hares are truly wild animals that live in the Belgian polders.
The vast fields and fertile farmland provide a particularly rich natural habitat. Polder hares find grasses, herbs, grains, wheat, beet and other crops there.
This abundant natural food supply is one of the reasons why polder hares can generally grow larger and heavier than hares living in poorer habitats such as heathland.
But as with all truly wild game, nature decides.
A wild hare is not raised to reach a predetermined weight. Age, diet, activity and habitat differ from one animal to another. As a result, size, weight, texture and flavour can also vary.
What does hare saddle taste like?
Hare has a clearly recognisable game flavour. It is more pronounced than, for example, roe deer, yet a good hare saddle can still be remarkably refined.
The meat is dark, lean and aromatic.
Hare pairs beautifully with classic autumn and winter flavours such as:
- celeriac
- parsnip
- Belgian endive
- wild mushrooms
- red cabbage
- beetroot
- quince
- apple or pear
- cranberries and redcurrants
- juniper berries
- thyme and rosemary
Rich sauces based on game stock and red wine are also excellent accompaniments to hare saddle.
Which sauce goes well with hare saddle?
Two absolute classics of game cuisine are Poivrade sauce and Grand Veneur sauce.
Poivrade sauce has a rich, peppery character that pairs beautifully with the distinctive flavour of hare.
Grand Veneur sauce is generally rounder and richer, often combining game stock and red wine with cream and a subtly sweet element such as redcurrant jelly.
If you prefer to keep the meat itself at the centre of the dish, a simple reduced jus made from game stock, red wine, shallot and a small knob of cold butter is also an excellent choice.
How do you cook hare saddle?
Hare saddle requires a different cooking method from the firmer parts of the hare traditionally used in slow-cooked dishes.
The meat of the saddle is relatively tender and very lean. It therefore does not need to cook for hours.
Start by browning the hare saddle in a hot pan with a little oil. Then add butter and, if desired, thyme, rosemary or juniper berries.
The saddle can then be finished briefly in the oven.
At Gustor, we recommend a simple method of approximately 4 minutes on the back, 2 minutes on the underside, followed by approximately 4 minutes in an oven at 180°C with some butter.
Always consider cooking times as a guideline. A wild hare is not a standardised product and the size and thickness of each saddle can vary.
Look at the meat, not just the clock.
Why shouldn't you overcook hare saddle?
Hare is naturally very lean meat.
When hare saddle is cooked for too long or at too high a temperature, it quickly loses moisture and can become dry.
We therefore prefer intense browning followed by a short, controlled cooking time.
After cooking, allow the meat to rest for a few minutes before carving. This helps the juices redistribute throughout the meat.
How much hare saddle do you need per person?
The exact quantity depends on the weight of the hare saddle and the number of courses in your menu.
Normally 1 saddle serves 2 people.
Because hare saddle contains bone, you should not look only at the total weight when determining portion size.
For a festive multi-course menu, you will naturally need less meat per person than when the hare saddle is served as the main focus of the meal.
Why is hare saddle frozen at Gustor?
Wild game is a delicate and highly seasonal natural product.
Immediately after arrival at Gustor, the hare saddles are carefully trimmed and then frozen. They are therefore generally delivered frozen or at a slightly sub-zero temperature.
This allows us to preserve the quality of this delicate product in optimal condition.
Freezing the hare saddle is therefore directly related to the specific characteristics and perishability of truly wild game.
Buy Belgian polder hare saddle online at Gustor
At Gustor, we choose authentic products with a clear origin during the wild game season.
Our polder hare is truly wild and comes from Belgium.
This also means that availability is limited. Nature and the outcome of the hunt cannot be planned in the same way as the production of farmed animals.
For lovers of wild game, that is precisely what makes Belgian polder hare saddle so special:
truly wild game, a natural diet, a distinctive terroir and, above all, an abundance of character.
Frequently Asked Questions About Hare Saddle
Is this hare saddle truly wild?
Yes. This is genuine wild hare from the Belgian polders, not farmed hare.
Is hare saddle tender?
Yes. The saddle is one of the finer and more tender cuts of the hare. However, it is important not to overcook this lean meat.
Does hare have a strong game flavour?
Hare has a distinctive and recognisable game flavour. The saddle combines this characteristic flavour with a relatively fine and tender texture.
Does hare saddle need to be cooked for a long time?
No. Unlike the parts of the hare traditionally used for slow-cooked hare dishes, the saddle is particularly suitable for relatively quick cooking.
Which sauce is best with hare saddle?
Grand Veneur and Poivrade are classic choices. A simple jus made with game stock and red wine also pairs beautifully with hare saddle.
Can hare saddle be frozen?
Yes. At Gustor, the hare saddle is frozen after trimming. It is therefore generally delivered frozen or at a slightly sub-zero temperature.
RECIPE: Belgian Polder Hare Saddle with Caramelised Belgian Endive, Celeriac Purée and Red Wine & Juniper Jus
This recipe allows the distinctive flavour of the polder hare to take centre stage. The slightly bitter caramelised Belgian endive and smooth celeriac provide a beautiful contrast to the dark game meat. A concentrated jus of red wine, game stock and juniper brings everything together without overpowering the flavour of the hare saddle.
Serves 2 – preparation and cooking time: approximately 50 minutes
Ingredients for the hare saddle
- 1 Belgian polder hare saddle
- 1 tbsp neutral oil
- 25 g butter
- 2 sprigs thyme
- 1 small sprig rosemary
- 2 juniper berries, lightly crushed
- freshly ground black pepper
- coarse sea salt
For the celeriac purée
- 350 g celeriac
- 100 g floury potato
- 25 g butter
- 75 ml double cream
- pepper and salt
- a pinch of nutmeg
For the caramelised Belgian endive
- 3 heads Belgian endive
- 20 g butter
- 1 tsp honey
- 1 small shallot
- pepper and salt
For the red wine and juniper jus
- 1 shallot, finely chopped
- 10 g butter
- 150 ml full-bodied red wine
- 200 ml game stock
- 3 juniper berries, lightly crushed
- 1 sprig thyme
- 1 small bay leaf
- 1 tsp redcurrant jelly
- 10 g ice-cold butter
1. First prepare the red wine and juniper jus
Gently sauté the finely chopped shallot in 10 g butter without allowing it to brown.
Add the red wine, juniper berries, thyme and bay leaf.
Allow to reduce gently until approximately one-third of the original volume remains.
Add the game stock and reduce again until you have a concentrated jus.
Strain the sauce and return it to the pan.
Stir in the redcurrant jelly. It should not make the sauce sweet, but add just enough fruitiness to complement the powerful character of the hare.
Set aside for now.
2. Prepare the celeriac purée
Peel the celeriac and potato and cut them into approximately equal-sized pieces.
Cook in lightly salted water until completely tender.
Drain thoroughly and allow the excess moisture to evaporate.
Blend or purée with the butter and approximately 50 ml of warm cream.
Add a little more cream if necessary until you have a beautifully smooth, creamy purée.
Season with pepper, salt and a small pinch of nutmeg. Keep warm.
3. Caramelise the Belgian endive
Cut the Belgian endive in half lengthwise.
Melt the butter in a wide pan and place the endive cut-side down in the butter.
Allow it to caramelise gently until golden brown.
Add the finely chopped shallot and honey and season lightly with pepper and salt.
Add a small splash of water, partially cover and allow the Belgian endive to cook gently until tender while still retaining its shape.
4. Cook the hare saddle
Always allow a frozen hare saddle to thaw slowly and completely in the refrigerator.
Remove it from the refrigerator approximately 30 minutes before cooking and pat it thoroughly dry.
Preheat the oven to 180°C.
Heat an ovenproof frying pan with the neutral oil.
Place the hare saddle back-side down in the hot pan and cook for approximately 4 minutes.
Turn it over and cook the underside for approximately 2 minutes.
Then add the butter, thyme, rosemary and lightly crushed juniper berries.
Allow the butter to foam and spoon it over the hare saddle several times.
Place the pan in the oven for approximately 4 minutes.
Because every wild hare is different, these cooking times should only be considered a guideline. A small or particularly lean hare saddle may cook more quickly than a larger one.
5. Allow the hare saddle to rest
Remove the saddle from the pan and allow it to rest for 5 to 8 minutes in a warm place.
Do not cover it tightly.
Resting is particularly important with this lean meat. Carving it immediately would cause unnecessary loss of juices.
6. Finish the jus
Gently reheat the red wine and juniper jus.
Taste and adjust the seasoning if necessary.
Remove the pan from the heat and, just before serving, whisk in 10 g of ice-cold butter.
Do not allow the jus to boil vigorously after adding the butter.
7. Carve and serve
Carefully remove the fillets from both sides of the backbone.
Spoon the celeriac purée onto warm plates and arrange the caramelised Belgian endive alongside.
Cut the hare meat into attractive diagonal slices and arrange it on or beside the celeriac purée.
Spoon a small amount of red wine and juniper jus around the meat and serve the remainder separately.
Gustor's Tip
Hare saddle is a perfect example of a cut where cooking it longer does not automatically make it more tender.
The saddle is fine-textured and lean. Give it enough heat at the beginning to develop beautiful roasted flavours, but do not allow it to cook unnecessarily long afterwards.
And above all, remember that you are working with truly wild game. No two polder hares are exactly the same.
A recipe points you in the right direction. The piece of wild game in front of you ultimately determines how it should be cooked.
