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Serves 6.
Ingredients.
2 onions.
2 large carrots.
2 sticks of celery.
1 hare, jointed. (ask the butcher to reserve the blood)
Flour.
1 1/2 tablespoons of dripping or bacon fat.
Bouqet garni.
Thinly pared rind of 1/2 lemon.
Salt, black pepper and cayenne.
1 1/2 pints of strong stock.
2 tablespoons redcurrant jelly.
4 fl ozs port.
Method.
Peel and thinly slice the onions. Peel and dice the carrots, thinly slice the celery. Dredge the hare joints in flour and fry them in the dripping until golden brown on all sides.
Place the joints in a thick earthenware jug with the vegetables, bouqet garni and lemon rind. Season with salt, pepper and cayenne and pour over the stock. Seal the jug tightly with foil and place it in a large saucepan. Add enough water to come within 4 inches of the top of the jug, bring to the boil and then simmer gently for about 2 1/2 - 4 hours until the hare is tender.
Using a slotted spoon, remove the hare and vegetables from the jug to a heated serving dish. Remove the bouqet garni and lemon rind and pour the juices into a saucepan. Add the hares blood, redcurrant jelly and port and heat through, stirring continuously until the jelly has melted. Check for seasoning and strain the sauce over the hare and vegetables.
Serve with extra redcurrant jelly on the side and small balls of sausage meat fried until golden brown.
John.
Ingredients.
2 onions.
2 large carrots.
2 sticks of celery.
1 hare, jointed. (ask the butcher to reserve the blood)
Flour.
1 1/2 tablespoons of dripping or bacon fat.
Bouqet garni.
Thinly pared rind of 1/2 lemon.
Salt, black pepper and cayenne.
1 1/2 pints of strong stock.
2 tablespoons redcurrant jelly.
4 fl ozs port.
Method.
Peel and thinly slice the onions. Peel and dice the carrots, thinly slice the celery. Dredge the hare joints in flour and fry them in the dripping until golden brown on all sides.
Place the joints in a thick earthenware jug with the vegetables, bouqet garni and lemon rind. Season with salt, pepper and cayenne and pour over the stock. Seal the jug tightly with foil and place it in a large saucepan. Add enough water to come within 4 inches of the top of the jug, bring to the boil and then simmer gently for about 2 1/2 - 4 hours until the hare is tender.
Using a slotted spoon, remove the hare and vegetables from the jug to a heated serving dish. Remove the bouqet garni and lemon rind and pour the juices into a saucepan. Add the hares blood, redcurrant jelly and port and heat through, stirring continuously until the jelly has melted. Check for seasoning and strain the sauce over the hare and vegetables.
Serve with extra redcurrant jelly on the side and small balls of sausage meat fried until golden brown.
John.
