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Hare in Ale with Saffron
These days it is not as common to come across hare, but if you are lucky enough to have a friend in the country or good game butcher in your area, then this meal is very flavoursome and tasty.
Ingredients:
1 Large Hare, cut into pieces
1 lb (450g) Onions
1½ pints (900ml) Real Ale
8 oz (225g) Fresh Breadcrumbs
½ tsp Saffron
Salt and Pepper
Dripping, or Oil and Butter
Serves: 5 - 6
Method:
Pre-heat oven to 220°C: 425°F: Gas 7
In a deep casserole.
Lightly brown hare pieces in a little dripping (oil and butter).
Cover with real ale.
Add the finely chopped onion.
Bring to boil.
Place in oven.
Cook for about 3 hours or until tender.
Remove from oven
Reserve the hare.
Place the cooking liquid into a saucepan
Stir in breadcrumbs and saffron.
Adjust the seasoning.
Serve:
Serve the hare with the sauce, seasonal vegetables and boiled potatoes.
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