Hunter's Hare Or Rabbit Recipe
Ingredients
| 1 whole back and legs of hare or rabbit | ||
| Salt | 2 1/2 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Carrots | 7 Ounce | |
| Parsnips | 3 1/2 Ounce | |
| Bay leaves | 2 | |
| Peppercorns | 6 | |
| Onions | 2 Ounce | |
| Bacon | 5 Ounce | |
| Lard | 3 Ounce | |
| Sugar | 1 Ounce | |
| Lemon | 1 | |
| Mustard | 1 Tablespoon | |
| 1 1/2 gill white wine | ||
| Flour | 3 1/2 Ounce | |
| 2 gills sour cream | ||
| 5 portions boiled macaroni | ||
Directions
Prepare marinade as follows.
Take sufficient boiling water with which to cover meat, put sliced onions, mixed sliced vegetables, a little salt, 1-2 bay leaves, peppercorns and a little tarragon vinegar into the water, boil for an hour, cool, and pour it over the hare, and keep in a cold place for 2 days.
Take hare out of the marinade, and lard well with thin strips of bacon.
Take mixed vegetables out of marinade, and put into a pan with a little fat; put in the hare, and roast until half ready; then take out the hare, sprinkle the vegetables remaining in pan with a little flour, brown, and add sour cream, white wine, a little of the marinade and water.
Flavour with sugar, mustard and vinegar, and boil for 20 mins., and then rub sauce through a sieve.
Put in the juice, and thin peel of a whole lemon, add the hare and stew until tender.
Dish with roll dumplings or with macaroni.
Take sufficient boiling water with which to cover meat, put sliced onions, mixed sliced vegetables, a little salt, 1-2 bay leaves, peppercorns and a little tarragon vinegar into the water, boil for an hour, cool, and pour it over the hare, and keep in a cold place for 2 days.
Take hare out of the marinade, and lard well with thin strips of bacon.
Take mixed vegetables out of marinade, and put into a pan with a little fat; put in the hare, and roast until half ready; then take out the hare, sprinkle the vegetables remaining in pan with a little flour, brown, and add sour cream, white wine, a little of the marinade and water.
Flavour with sugar, mustard and vinegar, and boil for 20 mins., and then rub sauce through a sieve.
Put in the juice, and thin peel of a whole lemon, add the hare and stew until tender.
Dish with roll dumplings or with macaroni.
Chef
