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Hare In Cider

Ingredients
  Cider 1 1⁄2 Pint
  Bacon 2 Ounce
  Butter 1 Ounce
  Olive oil 1 Tablespoon
  Hare 1 Large, jointed
  Seasoned flour 2 Ounce
  Onions 4 Small
  Carrots 2
  Celery sticks 2
  Orange rind strips 4 (Long Ones)
  Marjoram/Thyme 1 1⁄4 Pinch (A Good Pinch)
Garnish:
  Puff pastry/Small crescents fried bread 10 Small, fried (Garnish:)
  Glace cherries 10 , heated in little cider (Garnish:)
  Cider 1 Fluid Ounce
  Tiny onions/Fried button mushrooms 12 , cooked in cider
Directions

GETTING READY
1) Dice the bacon.
2) Have the back of the hare cut into 4-6 pieces and each leg into two.

MAKING
3) Fry the diced bacon in the melted butter and oil.
4) Coat the hare pieces with seasoned flour and fry until richly-browned.
5) Coat and fry rib cage, head and liver.
6) Remove hare, stir in remaining flour and brown.
7) Add cider to make a smooth sauce.
8) Return hare, except liver, to pan with the onions, left whole, sliced carrots and celery, orange rind and herbs.
9) Cover and cook at 325°F, 170°C, Gas Mark 3, for 2-2 1/2 hours.
10) Pack into containers and freeze.

SERVING
11) To serve: Remove the container from freezer, thaw the hare, heat it and serve as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bacon
Preparation Time: 
10 Minutes
Cook Time: 
175 Minutes
Ready In: 
185 Minutes

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