1 young hare, or saddle joint of an older hare
stuffing (optional)
fatty bacon rashers
oil dripping
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.
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.
serving amount
serves 4
rate this recipe
7.7
out of 10
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