|Streaky bacon rashers||4 , unsmoked, rinds removed and chopped|
|Onion||1 Large , peeled and sliced|
|Celery stalks||3 , scrubbed and chopped|
|Hare||1 , jointed|
|Brown stock/Water and 1/2 beef stock cube||1 Cup (16 tbs) (hot, adjust quantity as needed)|
|Freshly ground black pepper||To Taste|
|Port||45 Milliliter (3 tablespoon)|
|Red currant jelly||30 Milliliter (2 tablespoon)|
|Cornflour||30 Milliliter (2 tablespoon)|
|Water||1/2 Cup (8 tbs) (adjust quantity as needed)|
|Button mushrooms||50 Gram , cleaned|
1) Arrange the ingredients.
2) Heat the cooker on low heat.
3) Slowly, cook the bacon rinds then add the chopped bacon.
4) Stir in the butter or margarine if necessary and saute the onion and celery until they are lightly browned.
5) With slotted spoon, lift outthe bacon and drain well.
6) In hot fat, brown the pieces of hare.
7) Lift out and drain off the excess fat.
8) To the cooker, add the hot stock or water and stock cube.
9) Make a bed of vegetables and place the pieces of hare on top, season with salt and pepper and add the bouquet garni.
10) Place the lid to close the cooker, bring to high pressure and cook for 30 minutes.
11) Reduce the pressure quickly.
12) On a warmed serving dish, transfer the hare and vegetables and keep hot.
13) Discard the bouquet garni.
14) Again place the open cooker to the heat, stir in the port, red-currant jelly and the cornflour, blended with a little water.
15) Cook until boiling and thickened.
16) Taste the sauce and adjust the seasoning as necessary.
17) Pour the wine sauce over the hare, garnish with the butter sauteed mushrooms and serve.