secretagentmole 1,701 Posted March 6, 2012 Report Share Posted March 6, 2012 (edited) Hare Pudding ¾ lb suet crust Hare (this can be just the rear legs). 4 rashers streaky bacon 1 dessertspoon chopped onion 1 tablespoon redcurrant jelly Stock (enough to cover when marinating). 1 dessertspoon mixed chopped herbs 1 glass port Seasoning Cut the hare into medium sized pieces and marinate with stock and port. Line a pudding basin fairly thickly with ¾ of the suet crust. Place the bacon rashers round the sides and across the bottom of the suet crust. Roll the pieces of hare in seasoned flour and place in a basin. Add onion, hare, seasoning, herbs, redcurrant jelly and port and as much of the left over marinade as necessary. Roll out the remaining pastry and cover the basin. Cover with greased paper and a pudding cloth and boil or steam for 4 hours. This is the sort of dish that is served in an exclusive gentlemen's club where after eating it the members can collapse for hours, unconcious, believe me after a good helping you will want to! Edited March 6, 2012 by secretagentmole Quote Link to post Share on other sites
events co-ordinator 353 Posted March 7, 2012 Report Share Posted March 7, 2012 We did one very similar with pigeon breasts. Quote Link to post Share on other sites
secretagentmole 1,701 Posted March 13, 2012 Author Report Share Posted March 13, 2012 That is next on the list to try, trust me! Tip for better flavour let the meat marinate overnight! Quote Link to post Share on other sites
miroku moocher 140 Posted March 13, 2012 Report Share Posted March 13, 2012 very good, but i prefer hare pie. lol. Quote Link to post Share on other sites
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