You are here

Hare Soup

21st.Century.Chef's picture
Ingredients
  Hare bones 1
  Hare meat 1 (head and any other parts of flesh such as liver not being used in main dish)
  Onions 2
  Carrots 2 Small
  Turnip piece 1
  Bouquet garni 1
  Bay leaves 2
  Hare blood 1 (may also be added to give richness of flavor)
  Water/Stock 2 Pint
  Flour 1 Ounce
  Dripping/Margarine / butter 2 Ounce
  Madeira port wine/Pinch sugar with seasoning 4 Tablespoon
Directions

Put the bones, meat, diced vegetables, bouquet garni, bay leaves and blood into pan with the water or stock.
Bring to the boil, and continue cooking gently for 1 1/2 hours.
Strain carefully, and if any meat is left on the bones this should be sieved, minced or pounded until very fine and returned to the soup.
Blend the flour with a little of the soup, add to the remainder, together with the dripping, margarine or butter.
Bring slowly to the boil and cook until thickened, season then simmer for about 10 minutes.
Lastly stir in the port wine, if used.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.440625
Average: 4.4 (16 votes)