1 saddle of hare English mustard
25 g (1 oz) butter
150 ml (1/4 pint) stock
150 ml (1/4 pint) cream Marinade
3 tablespoons olive oil
2 small onions, sliced
2 small carrots, sliced
1 tablespoon vinegar
450 ml (3/4 pint) red wine
1 thyme sprig
1 rosemary sprig
2 bay leaves
6 peppercorns salt
25 g (1 oz) butter
150 ml (1/4 pint) stock
150 ml (1/4 pint) cream Marinade
3 tablespoons olive oil
2 small onions, sliced
2 small carrots, sliced
1 tablespoon vinegar
450 ml (3/4 pint) red wine
1 thyme sprig
1 rosemary sprig
2 bay leaves
6 peppercorns salt
method
1. For the marinade, heat the oil in a saucepan and fry the onions and carrots until softened.
2. Stir in the remaining marinade ingredients and bring to the boil. Simmer for 7 minutes, then cool.
3. Put the hare in a bowl and pour over the marinade. Leave for 36 hours, turning occasionally.
4. Remove the hare, reserving the marinade, and spread it with mustard.
5. Melt the butter in a saucepan and brown the saddle on all sides.
6. Add the strained marinade and bring to the boil. Simmer until reduced by about one-third.
7. Add the stock and return to the boil.
8. Transfer to a casserole, cover tightly and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 1 3/4 hours or until tender.
9. Transfer the hare to a warmed serving dish and keep warm.
10. Add the cream to the cooking liquid and heat through.
11. Strain the sauce and serve with the hare.
2. Stir in the remaining marinade ingredients and bring to the boil. Simmer for 7 minutes, then cool.
3. Put the hare in a bowl and pour over the marinade. Leave for 36 hours, turning occasionally.
4. Remove the hare, reserving the marinade, and spread it with mustard.
5. Melt the butter in a saucepan and brown the saddle on all sides.
6. Add the strained marinade and bring to the boil. Simmer until reduced by about one-third.
7. Add the stock and return to the boil.
8. Transfer to a casserole, cover tightly and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 1 3/4 hours or until tender.
9. Transfer the hare to a warmed serving dish and keep warm.
10. Add the cream to the cooking liquid and heat through.
11. Strain the sauce and serve with the hare.
serving amount
serves 4
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