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 Hare or Large Rabbit
Blood from the Hare or Rabbit
4 rashers Bacon
2 Onions
1 Lemon
½ oz (15g) Butter
1 tbsp Plain Flour
1 Bouquet Garni
6 Cloves
1 tsp Ground Allspice
Seasoned Flour
Port
Salt and Black Pepper
Serves: 2
If you are cooking for more than two, increase the ingredients accordingly.
Method:
Preheat the oven to 170°C: 325°F: Gas 3.
Chop the bacon and onion.
Zest the lemon.
Lightly coat the joints of the hare with flour
Place in a flame-proof casserole dish.
Add the herbs.
Add the bacon.
Add the onion.
Add the spices.
Add the lemon zest.
Add the seasoning.
Cover with water.
Bring slowly to the boil.
Cover and transfer to the oven for 2 - 2½ hours or until the hare is tender.
Remove the hare, onions and bacon with a slotted spoon and keep warm.
Discard the bouquet garni and the cloves.
Sauce:
In a small saucepan.
Melt the butter
Stir in the flour.
Gradually add the cooking liquid
Stir continuously, until thickened.
Stir in the blood.
Add port to taste.
Mix well.
Adjust the seasoning,if necessary.
Serve:
Pour the sauce over the hare
Serve with seasonal green vegetables, boiled potatoes and redcurrant jelly.