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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:
1.Heated oven to 400F/200C/gas mark 6.
2.Dredge the hare joints with flour and brown in the butter.
3.Place in a casserole with all the other ingredients and put into hot oven.
4.After 20 minutes turn down to 325F/160C/gas mark 3 and leave for 2-3 hours or until tender.
5.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.
6.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:
1.Heated oven to 400F/200C/gas mark 6.
2.Dredge the hare joints with flour and brown in the butter.
3.Place in a casserole with all the other ingredients and put into hot oven.
4.After 20 minutes turn down to 325F/160C/gas mark 3 and leave for 2-3 hours or until tender.
5.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.
6.Serve with rice.
