Home
Serves 4 - 6.
Ingredients
1 Onion (peeled and chopped)
2 sticks Celery (chopped)
1kg Hare Legs / Diced Hare (either or mixture)
2 tbsp Plain Flour
350ml Red Wine
2 tbsp Juniper Berries (crushed)
Salt and Pepper
1 heaped tbsp Redcurrant Jelly
Instructions
Preheat the oven to 150ºC/300ºF/Gas 2.
Heat the oil in a casserole pan then gently fry the onions and celery until soft. Remove these with a slotted spoon and increase the heat, add a splash more oil if there is little left. Dust the hare in the flour then add to the pan and brown all over. Return the vegetables to the pan and increase the heat. Add the wine, juniper, salt and pepper and bring to the boil. Once boiling, cover and place in the preheated oven for 1 hour.
Remove from oven and stir in the jelly. Recover and cook for a further 1 to 1½ hours check seasoning and add more jelly if more sweetness is required.
Serve with parsnip or celeriac mash.
Ingredients
1 Onion (peeled and chopped)
2 sticks Celery (chopped)
1kg Hare Legs / Diced Hare (either or mixture)
2 tbsp Plain Flour
350ml Red Wine
2 tbsp Juniper Berries (crushed)
Salt and Pepper
1 heaped tbsp Redcurrant Jelly
Instructions
Preheat the oven to 150ºC/300ºF/Gas 2.
Heat the oil in a casserole pan then gently fry the onions and celery until soft. Remove these with a slotted spoon and increase the heat, add a splash more oil if there is little left. Dust the hare in the flour then add to the pan and brown all over. Return the vegetables to the pan and increase the heat. Add the wine, juniper, salt and pepper and bring to the boil. Once boiling, cover and place in the preheated oven for 1 hour.
Remove from oven and stir in the jelly. Recover and cook for a further 1 to 1½ hours check seasoning and add more jelly if more sweetness is required.
Serve with parsnip or celeriac mash.
