hares

[lurcherchavvy 3]

i just wanted to know what the best way to cook hare is and what to serve it with because i only ever have hare stew and its boring me to death.

 

Has any one got any recipes hidden away that they want to share?

[cúagusgiorraí 57]

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Edited August 31, 2008 by cúagusgiorraí

[Guest bigredbusa]

Jugged Hare

(Very Good)

1 Hare

680g (1½lb) Gravy Beef

285ml (½ pint) Port Wine

225g (8oz) Butter

Forcemeat Balls

1 Onion

1 Lemon

6 Cloves

Pepper, Cayenne and Salt, to taste

 

Skin, paunch and wash the hare.

Cut it into pieces, dredge them with flour and fry in boiling butter.

Have ready 900ml (1½ pints) of gravy, made from the beef and thickened with a little flour.

Put this into a jar.

Add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half and a good seasoning of salt, pepper and cayenne.

Cover the jar tightly, put it up to the neck into a saucepan of boiling water.

Let it stew until the hare is quite tender, taking care to keep the water boiling.

When nearly done, pour in the wine and add a forcemeat balls.

These must be fried or baked in the oven for a few minutes before they are put to the gravy.

Serve with redcurrant jelly.

 

Time: 3½ to 4 hours. If the hare is very old, allow 4½ hours.

Sufficient for 7 or 8 persons.

Seasonable from September to the end of February.

 

 

 

 

 

 

Hare Soup

 

Take a large hare, cut it in pieces. Put it into an earthen mug, with three blades of mace, two large onions, a little salt, a red herring, or a couple of anchovies, half a dozen large morels, a pint of red wine, and three quarts of water.

 

Bake it three hours in a quick oven, and then strain the liquor into a stewpan. Have ready four ounces of French barley, which put in; just scald the liver, and rub it through a sieve with a wooden spoon.

 

Put it in the soup and set it over the fire, and keep it stirring near boiling, and then take it off.

 

It must not boil.

 

Put some crisped bread into the tureen and pour the soup on it.