Hare in Cider
|Cider||1 1⁄2 Pint|
|Olive oil||1 Tablespoon|
|Hare||1 Large, jointed|
|Seasoned flour||2 Ounce|
|Orange rind strips||4 (Long Ones)|
|Marjoram/Thyme||1 1⁄4 Pinch (A Good Pinch)|
|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|
1) Dice the bacon.
2) Have the back of the hare cut into 4-6 pieces and each leg into two.
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.
11) To serve: Remove the container from freezer, thaw the hare, heat it and serve as main dish.