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Ingredients
¾ lb suet crust
One saddle of Hare
4 rashers streaky bacon
1 dessertspoon chopped onion
1 tablespoon redcurrant jelly
Stock
1 dessertspoon mixed chopped herbs
1 glass port
Seasoning
Method
Cut the hare into medium sized pieces and marinate.
Line a pudding basin fairly thickly with ¾ of the suet crust. Place the bacon rashers round the sides and across the bottom of the suet crust.
Roll the pieces of hare in seasoned flour and place in a basin. Add onion, hare, seasoning jelly and port and as much stock as necessary.
Roll out the remaining pastry and cover the basin.
Cover with greased paper and a pudding cloth and boil or steam for 4 hours.
Serve in the basin with a napkin tied round, accompanied by redcurrant jelly.
¾ lb suet crust
One saddle of Hare
4 rashers streaky bacon
1 dessertspoon chopped onion
1 tablespoon redcurrant jelly
Stock
1 dessertspoon mixed chopped herbs
1 glass port
Seasoning
Method
Cut the hare into medium sized pieces and marinate.
Line a pudding basin fairly thickly with ¾ of the suet crust. Place the bacon rashers round the sides and across the bottom of the suet crust.
Roll the pieces of hare in seasoned flour and place in a basin. Add onion, hare, seasoning jelly and port and as much stock as necessary.
Roll out the remaining pastry and cover the basin.
Cover with greased paper and a pudding cloth and boil or steam for 4 hours.
Serve in the basin with a napkin tied round, accompanied by redcurrant jelly.
