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Ingredients:
1 hare, dressed and jointed
1 large onion
2 cloves garlic
olive oil
6oz button mushrooms
1 glass of white wine
1.5 pints of beef stock
herbs
Method:
Add the olive oil to a skillet and heat till light haze, roll the jointed hare in flour, lightly brown then add to oven dish. Slice the onion and fry with crushed garlic and mushrooms, drain off surplus oil and add the white wine, stock and herbs; reduce before adding to oven dish, cover and bake slowly at 300⁰ F for three hours. You can go over the cooking time without affecting the finished dish.
The dish can be served with forcemeat stuffing moulded into balls and fried in butter. You may wish to strip the meat from the bones before serving. Serve with seasonal vegetables and new potatoes.
1 hare, dressed and jointed
1 large onion
2 cloves garlic
olive oil
6oz button mushrooms
1 glass of white wine
1.5 pints of beef stock
herbs
Method:
Add the olive oil to a skillet and heat till light haze, roll the jointed hare in flour, lightly brown then add to oven dish. Slice the onion and fry with crushed garlic and mushrooms, drain off surplus oil and add the white wine, stock and herbs; reduce before adding to oven dish, cover and bake slowly at 300⁰ F for three hours. You can go over the cooking time without affecting the finished dish.
The dish can be served with forcemeat stuffing moulded into balls and fried in butter. You may wish to strip the meat from the bones before serving. Serve with seasonal vegetables and new potatoes.
