Ballotine of hare leg with grilled melon
Bone the thighs, cut into four portions and flatten to make as thin as possible. Fill with any meat trimmings, the foie gras, 200 g / 7 oz of chopped melon, egg yolks and breadcrumbs. Using plastic wrap, form each thigh into a ball shape. Place in a vacuum pack with the port and a little oil. Bake for 4 hours at 80ºC / 176ºF. When cooked, remove from the bag, drain and brown in the oven for 15 minutes with oil. Meanwhile, reduce the cooking juices from the vacuum pack.
Cut the melon into small dice. Dip in sugar and grill.
Serve the hare leg ballotine at the center of the dish and add the port reduction and the blood. To one side, serve the grilled melon and decorate the dish with aromatic herbs and flower petals.
"The constant activity of the hare enables it to develop strong leg muscles, making the thighs the most aromatic and flavorsome part. But a good marinade is needed and as much blood as possible should be collected so that the dish can be properly finished."