Hare in Cider Recipe

Summary

Preparation Time10 MinCooking Time2 Hr 55 Min
Ready In3 Hr 5 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Cider1 1⁄2 Pint
 Bacon2 Ounce
 Butter1 Ounce
 Olive oil1 Tablespoon
 Hare1 Large, jointed
 Seasoned flour2 Ounce
 Onions4 Small
 Carrots2
 Celery sticks2
 Orange rind strips4 (Long Ones)
 Marjoram/Thyme1 1⁄4 Pinch (A Good Pinch)
Garnish:
 Puff pastry/Small crescents fried bread10 Small, fried (Garnish:)
 Glace cherries10 , heated in little cider (Garnish:)
 Cider1 Fluid Ounce
 Tiny onions/Fried button mushrooms12 , cooked in cider

Directions

GETTING READY
1) Dice the bacon.
2) Have the back of the hare cut into 4-6 pieces and each leg into two.

MAKING
3) Fry the diced bacon in the melted butter and oil.
4) Coat the hare pieces with seasoned flour and fry until richly-browned.
5) Coat and fry rib cage, head and liver.
6) Remove hare, stir in remaining flour and brown.
7) Add cider to make a smooth sauce.
8) Return hare, except liver, to pan with the onions, left whole, sliced carrots and celery, orange rind and herbs.
9) Cover and cook at 325°F, 170°C, Gas Mark 3, for 2-2 1/2 hours.
10) Pack into containers and freeze.

SERVING
11) To serve: Remove the container from freezer, thaw the hare, heat it and serve as main dish.
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