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Roast Hare

ingredients

serves 4
1 young hare, or saddle joint of an older hare
stuffing (optional)
fatty bacon rashers
oil dripping

method

1. Stuff the hare, if liked, then truss and place in a roasting tin.

2. Cover with fatty bacon and brush with oil.

3. Put plenty of dripping into the tin and roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 2 hours, depending on size, until tender.

4. Baste frequently with the fat in the tin, and lay a piece of oiled foil loosely over the hare after 30 minutes' cooking.

5. Serve with a thick gravy, with a flavouring of port or sherry, if liked, and redcurrant or japonica jelly.

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