1 hare (with blood), cut into joints
flour
salt
pepper
2 oz (50 g) beef dripping (fat from roasted meat)
1 onion stuck with 5 cloves
1 pint (600 ml) beer
scant 1/2 (us) cup (100 ml) port wine or sherry
flour
salt
pepper
2 oz (50 g) beef dripping (fat from roasted meat)
1 onion stuck with 5 cloves
1 pint (600 ml) beer
scant 1/2 (us) cup (100 ml) port wine or sherry
method
1. Mix flour with salt and pepper and use to coat the hare joints.
2. Melt the dripping in a frying pan and brown the joints on all sides.
3. Transfer them to a casserole, with any fat, and add the blood, onion and beer.
4. Cover and cook in a preheated cool oven 150°C (300°F), Gas Mark 2 for 4 to 5 hours or until the meat comes easily from the bones.
5. Just before serving, remove the onion and stir in the port or sherry.
6. Serve with redcurrant jelly.
2. Melt the dripping in a frying pan and brown the joints on all sides.
3. Transfer them to a casserole, with any fat, and add the blood, onion and beer.
4. Cover and cook in a preheated cool oven 150°C (300°F), Gas Mark 2 for 4 to 5 hours or until the meat comes easily from the bones.
5. Just before serving, remove the onion and stir in the port or sherry.
6. Serve with redcurrant jelly.
serving amount
serves 5 - 6
rate this recipe
9.5
out of 10
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