Hare with Celery Root Purée and Poached Pears

For the hare: In a small bowl, mix cinnamon, ginger, and lemon zest. Season with salt and pepper. Rub this mixture evenly over the hare. Let the hare marinate in the refrigerator, covered, for 2 hours. Cut the bacon in long strips, about 1 cm (1/3 inch) thick. Insert the bacon into the hare at even intervals. The bacon should be about 1/2 cm (1/4 inch) below the surface of the meat. Work with the grain of the meat and leave about 4 mm (1/16 inch) of the strip sticking out.from the meat.

In a roasting pan over high heat, heat oil and butter, Add the hare and sear on all sides over high heat. Pour in red wine, and bring to a boil, Transfer to a 220°C (approximately 400°F) oven and roas tabout 20 minutes, basting repeatedly with the pan juices.

For the celery root purée: Peel the potatoes and celeriac and dice. In steamer, steam the potatoes and celeriac for 5 minutes or until tender. In a bowl, mash with the cream and soy sauce until smooth. Season with pepper and salt.

For the celery root chips: Rinse and scrub the celery thoroughly, then cut into thin slices (use a slicer) and fry briefly in oil heated to 180°C (approximately 350°F), then drain on paper towels.

For the poached pear: Peel the pear, cut into quarters, remove core and seeds, and sprinkle with lemon juice.

In a saucepan, combine the wine, sugar, ginger, cinnamon, and lemon zest and bring to a boil. Boil until syrupy. Add the pear and poach in the syrup for 5 to 8 minutes, depending on the ripeness of the fruit, poach. Let the pear cool directly in the syrup.