Hare A La Royale
|Chopped parsley||1 Tablespoon|
|Bacon fat||1⁄4 Pound|
|Stock||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Garlic||3 Clove (15 gm)|
|White breadcrumbs||4 Tablespoon|
|Streaky bacon rashers||6|
|White wine/Red wine||250 Milliliter (1 Glass)|
Put aside the liver and blood.
Make forcemeat by mincing the garlic, fat bacon, liver and parsley together with the white breadcrumbs.
Bind altogether with well beaten egg and season.
Stuff the hare with this mixture and sew the opening with fine string.
Spread the rashers in an earthenware fireproof dish and curl the hare round on top.
In centre, put the whole onions and sliced carrots.
Add salt, pepper and put in the oven moistened with a little stock, and half the glass of white wine.
Now make the sauce by melting a little butter, thickening it with flour, and gradually adding the blood, the rest of the white wine, and more stock if needed.
If you are feeling extravagant a dessertspoonful of brandy can now be added.
Pour this sauce over the hare, cover and cook gently for about 2 1/2-3 hours.