Braised Hare with Port

fast.cook's picture

Jan. 10, 2012


Streaky bacon rashers 4 , unsmoked, rinds removed and chopped
Butter/Margarine 25 Gram
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)
Salt To Taste
Freshly ground black pepper To Taste
Bouquet garni 1
For finishing
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
Butter 25 Gram



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.

Recipe Summary

Difficulty Level: Easy
Servings: 4