Peppered Hare recipe
information
325 calories per serving
ingredients
1.5 kg (3 lb) hare
salt and freshly ground black pepper
1 teaspoon cayenne
2 onions
3 tablespoons oil
6 white peppercorns
150 ml (1/4 pint) dry red wine
1 tablespoon flour
salt and freshly ground black pepper
1 teaspoon cayenne
2 onions
3 tablespoons oil
6 white peppercorns
150 ml (1/4 pint) dry red wine
1 tablespoon flour
method
1. Bone the hare. Chop the bones and simmer them for 2 hours over a low heat in a saucepan with enough water to cover. Cut the meat into 4 cm (2 in) cubes.
2. Season with salt, pepper and cayenne. Dice the onions. Heat the oil in a large casserole and brown the hare all over.
3. Add the onion and peppercorns. Strain the bone stock and add 150 ml (1/4 pint) to the meat.
4. Simmer the meat over a low heat for about 40 minutes, gradually adding the wine and turning the meat from time to time.
5. Finally, dissolve the flour in a little water, use to thicken the sauce and simmer for a few minutes.
Serve with: grilled tomatoes and Potato Puree
2. Season with salt, pepper and cayenne. Dice the onions. Heat the oil in a large casserole and brown the hare all over.
3. Add the onion and peppercorns. Strain the bone stock and add 150 ml (1/4 pint) to the meat.
4. Simmer the meat over a low heat for about 40 minutes, gradually adding the wine and turning the meat from time to time.
5. Finally, dissolve the flour in a little water, use to thicken the sauce and simmer for a few minutes.
Serve with: grilled tomatoes and Potato Puree
serving amount
serves 6
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