Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Hare in Ale and Safron.

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    Hare in Ale and Safron.

    Post  Admin on Sun Sep 11, 2011 11:04 am

    Hare in Ale with Saffron

    Serves 4-6
    This dish works well with a good, slightly sweet British ale. A good garnish for game is fried herbs. Simply dust the herbs in a little seasoned flour and shallow-fry them in a light oil, such as groundnut oil, for a few seconds until crisp.

    3-4 tbsp olive oil
    1 hare, jointed
    500g shallots, peeled
    3-4 sprigs of thyme
    2 bay leaves
    1 tsp coriander seeds
    2 juniper berries
    1 litre real ale
    225g breadcrumbs
    1/2 tsp saffron
    Fried parsley

    1 Preheat the oven to 200C/Gas 6.
    2 Heat the oil in a large casserole and sauté the hare pieces until they are lightly browned. Add the shallots, herbs, spices and enough ale to cover the meat and bring to the boil. Cover and transfer to the oven and cook for 1 hour.
    3 Check that the meat in the casserole is still submerged and lower the oven temperature to 180C/Gas 4 and cook for a further hour.
    4 Remove the casserole from the oven. Lift out the hare pieces and place on a warmed serving plate. Strain the juices into another pan. Stir in the breadcrumbs and saffron and bring to the boil. Adjust the seasoning and pour over the hare.
    5 Garnish with fried parsley and serve.

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