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 | | Lately, I have been feeling that Edinburgh restaurants are in the doldrums, so much so that when friends ask me to recommend one, much to their puzzlement, I can't instantly think what to tell them. |
 | | I was tempted by the game terrine which came with pear, ginger and walnut chutney but, having resolved to have the hare (of which more later), I went for a lighter option, a tartare of mackerel with beetroot, which I had dreamed of fondly since sampling it some months back. |
 | | After listening to him, I had to have the saddle of hare, which the chef bones out, stuffs with the hare's liver, kidneys, et al and other interesting things like pistachio and then slow cooks for six hours, finally serving it with pink-fried hare fillet and a reduction of the gravy from the braise. |
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