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Ingredients
1 hare
French mustard
½ pt. Cream
1 oz butter
½ pt good stock
Marinade
The marinade consists of combining 2 glasses of red wine (any flavourful red wine will suffice), a half glass of quality red wine vinegar, salt, pepper, parsley, fresh thyme, bay leaf, 2 onions and 2 carrots, chopped, a half glass of olive oil, and 2 cloves
Method
Joint the hare and marinate for 36-48 hours.
Remove the back and spread lightly with mustard. The remainder of the hare may be used for jugging or pate, etc.
Brown the back slowly in hot butter. Add the strained marinade and allow it to reduce to about a third.
Pour on the stock so that the meat is just covered. Bring to boil, cover and cook in a moderate oven until tender, about an hour.
Place the hare on a serving dish and keep warm. Add the cream, boil for a minute, adjust the seasoning, and strain the sauce.
Spoon a little sauce over the meat and hand the rest separately.
1 hare
French mustard
½ pt. Cream
1 oz butter
½ pt good stock
Marinade
The marinade consists of combining 2 glasses of red wine (any flavourful red wine will suffice), a half glass of quality red wine vinegar, salt, pepper, parsley, fresh thyme, bay leaf, 2 onions and 2 carrots, chopped, a half glass of olive oil, and 2 cloves
Method
Joint the hare and marinate for 36-48 hours.
Remove the back and spread lightly with mustard. The remainder of the hare may be used for jugging or pate, etc.
Brown the back slowly in hot butter. Add the strained marinade and allow it to reduce to about a third.
Pour on the stock so that the meat is just covered. Bring to boil, cover and cook in a moderate oven until tender, about an hour.
Place the hare on a serving dish and keep warm. Add the cream, boil for a minute, adjust the seasoning, and strain the sauce.
Spoon a little sauce over the meat and hand the rest separately.
