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Serves 6-8.
Ingredients:
1 hare cut into joints.
Flour for dredging.
Butter for frying.
½ bottle white wine.
½ pint (300ml) game stock.
20 stoned prunes.
4oz (100g) chestnuts.
1 pinch ground cloves.
Salt and pepper.
Potato or cornflour.
1 tablespoon fromage frais (optional).
Method:
Heated oven to 400F/200C/gas mark 6.
Dredge the hare joints with flour and brown in the butter.
Place in a casserole with all the other ingredients and put into hot oven.
After 20 minutes turn down to 325F/160C/gas mark 3 and leave for 2-3 hours or until tender.
If the sauce is too thin then thicken with a little potato or cornflour mixed with cold water and stir in a tablespoonful of fromage frais.
Serve with rice.
Ingredients:
1 hare cut into joints.
Flour for dredging.
Butter for frying.
½ bottle white wine.
½ pint (300ml) game stock.
20 stoned prunes.
4oz (100g) chestnuts.
1 pinch ground cloves.
Salt and pepper.
Potato or cornflour.
1 tablespoon fromage frais (optional).
Method:
Heated oven to 400F/200C/gas mark 6.
Dredge the hare joints with flour and brown in the butter.
Place in a casserole with all the other ingredients and put into hot oven.
After 20 minutes turn down to 325F/160C/gas mark 3 and leave for 2-3 hours or until tender.
If the sauce is too thin then thicken with a little potato or cornflour mixed with cold water and stir in a tablespoonful of fromage frais.
Serve with rice.
