|Hare||1 , jointed with about 90 milliliter blood|
|Oil||30 Milliliter (2 Tablespoon)|
|Streaky bacon||2 Ounce, rinded and diced (50 Gram)|
|Onions||3 , skinned and sliced|
|Carrot||1 Large, pared and sliced|
|Celery stick||2 , washed, trimmed and chopped|
|Stock||3⁄4 Pint (Made From The Hare Giblets, Head, Heart, Etc)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Flour||30 Milliliter (2 Tablespoon)|
|Port wine/Red wine||1⁄4 Pint (150 Milliliter)|
|For the forcemeat balls|
|Hare liver||4 Ounce, sliced (100 Gram)|
|Streaky bacon||2 Ounce, rinded and chopped (50 Gram)|
|Onion||1 , skinned and chopped|
|Butter/Margarine||1 Ounce (25 Gram)|
|White breadcrumbs||3 Ounce (75 Gram)|
|Chopped parsley||10 Milliliter|
|Dried thyme||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Egg||1 , beaten|
|Oil||30 Milliliter (For Frying, 2 Tablespoon)|
To make the forcemeat balls, lightly fry the hare liver with the bacon and onion in the fat in the uncovered pressure cooker.
Finely chop the liver and mix with all other ingredients to a stiffish consistency.
Form the mixture into small balls.
To make the stock, put the giblets, heart and head into the cooker with 600 ml (1 pint) water and seasoning.
Put the lid on the cooker, bring to high (15 lb) pressure and cook for 20 minutes.
Reduce pressure quickly and strain.
Fry the hare joints in the heated oil in the uncovered pressure cooker until well browned.
Remove the hare and brown the prepared vegetables.
Take out the bacon and vegetables and drain off the excess fat.
Return the hare and vegetables to the cooker.
Pour in the stock and lemon juice, add seasoning and the bouquet garni.
Put on the lid and bring to high (15 lb) pressure.
Cook for 30-35 minutes (depending on the age of the hare).
Meanwhile fry the forcemeat balls until well browned in a little hot oil.
Reduce the cooker pressure quickly.
Put the hare and vegetables in a hot casserole.
Remove the bouquet garni and return the cooker to the heat.
Blend the flour to a smooth cream with the wine and stir in a little of the hot cooking liquid.
Add the mixture to the cooker, and bring the sauce to the boil, uncovered, stirring until it thickens.
Adjust the seasoning and remove the cooker from the heat.
Stir in the reserved blood.
Mix well and pour the sauce over the hare in the casserole.
Garnish the hare with the forcemeat balls and serve with redcurrant jelly.