Beef Hare

Beef Hare

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Although chuck steak is a tougher cut, it should be lean and not too fatty. When cooked slowly and cleverly spiced it comes up meltingly tender and, in this recipe, has a gamey flavour rather like hare.
Servings: 4
Calories: 561


  • plain flour to coat
  • salt and pepper
  • freshly grated nutmeg
  • 2 lb chuck steak cut into 7.5 x 2.5 cm
  • 3 x 1 inch strips
  • 1 tbsp celery seeds
  • 8 cloves
  • 1 medium onion skinned and quartered
  • 1 small young parsnip peeled and grated
  • 1/4 pint dry red wine


  • Season the flour with salt and pepper and plenty of nutmeg, then toss the meat in it to coat, shaking off any excess.
  • Pack the meat into a deep 900 ml (1 1/2 pint) ovenproof earthenware dish, scattering celery seeds in between the layers.
  • Stick 2 cloves into each onion quarter, then arrange the onion and parsnip on top of the meat. Pour in the wine, cover tightly and leave for about 2 hours.
  • Place in an oven at 220°C (425°F) mark 7 and immediately reduce the temperature to 170°C (325°F) mark 3. Bake for 2 1/4 hours or until the beef is tender.
Calories: 561 kcal
Carbohydrates: 11 g
Protein: 44 g
Fat: 36g
Saturated Fat: 15 g
Trans Fat: 2 g
Cholesterol: 154 mg
Sodium: 163 mg
Potassium: 986 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 36 IU
Vitamin C: 9 mg
Calcium: 81 mg
Iron: 6 mg
Cuisine British
Ingredients Beef
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