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Beef Hare

Although chuck steak is a tougher cut, it should be lean and not too fatty. When cooked slowly and cleverly spiced it comes up meltingly tender and, in this recipe, has a gamey flavour rather like hare.

ingredients

serves 4
plain flour, to coat
salt and pepper
freshly grated nutmeg
900g (2 lb) chuck steak, cut into 7.5 x 2.5 cm
(3 x 1 inch) strips
5 ml (1 tbsp) celery seeds
8 cloves
1 medium onion, skinned and quartered
1 small young parsnip, peeled and grated
150 ml (1/4 pint) dry red wine

method

1. Season the flour with salt and pepper and plenty of nutmeg, then toss the meat in it to coat, shaking off any excess.

2. Pack the meat into a deep 900 ml (1 1/2 pint) ovenproof earthenware dish, scattering celery seeds in between the layers.

3. Stick 2 cloves into each onion quarter, then arrange the onion and parsnip on top of the meat. Pour in the wine, cover tightly and leave for about 2 hours.

4. Place in an oven at 220°C (425°F) mark 7 and immediately reduce the temperature to 170°C (325°F) mark 3. Bake for 2 1/4 hours or until the beef is tender.

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