25 g butter
1 clove garlic, crushed
4 hare portions
2 carrots, sliced
1 onion, chopped
300 ml stock
300 ml red wine
3 tbsp freshly chopped mixed herbs
125 g button mushrooms
1 tbsp cornflour, blended with a little water
salt and freshly ground black pepper
1 clove garlic, crushed
4 hare portions
2 carrots, sliced
1 onion, chopped
300 ml stock
300 ml red wine
3 tbsp freshly chopped mixed herbs
125 g button mushrooms
1 tbsp cornflour, blended with a little water
salt and freshly ground black pepper
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Melt the butter in a pan, add the garlic and fry the hare portions on both sides, until golden.
3. Transfer to an ovenproof casserole dish with the carrots, onion, stock, wine and most of the herbs.
4. Cover and place in the oven for 1 1/2 hours.
5. Stir in the mushrooms, blended cornflour and seasoning.
6. Cook for a further 1/2 hour.
7. Sprinkle with the remaining herbs before serving.
2. Melt the butter in a pan, add the garlic and fry the hare portions on both sides, until golden.
3. Transfer to an ovenproof casserole dish with the carrots, onion, stock, wine and most of the herbs.
4. Cover and place in the oven for 1 1/2 hours.
5. Stir in the mushrooms, blended cornflour and seasoning.
6. Cook for a further 1/2 hour.
7. Sprinkle with the remaining herbs before serving.
serving amount
serves: 4
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