Braised Leg of Hare

Braised Leg of Hare

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Servings: 4
Calories: 699


  • 4 legs of hare
  • 2 carrots
  • 2 sticks celery
  • 2 to matoes
  • 8 floz water
  • 8 small onions peeled
  • 2 black peppercorns crushed
  • 4 juniper berries crushed
  • pinch of dried thyme
  • 1/2 bay leaf
  • 1/4 pint red wine vinegar
  • 2 tablespoons oil
  • 1/4 pint hot game stock
  • 4 tablespoons dry red wine
  • 1/4 pint soured cream


  • Wash, dry and trim the hare. Trim, wash and slice the carrots and celery. Peel and slice the tomatoes.
  • Bring the water to the boil in a saucepan with the crushed peppercorns and juniper berries, the thyme, bay leaf, vegetables and vinegar.
  • Allow the marinade to cool, pour it over the hare, cover the bowl and leave to marinate in the refrigerator for 12 - 24 hours.
  • Dry the hare, strain the marinade into a saucepan and heat it through. Keep the vegetables to one side. Heat the oil in a casserole and brown the hare.
  • Add l50 ml (1/4 pint) hot marinade and braise the meat for 1 hour. Gradually pour in the stock and hot marinade and add the vegetables 10 minutes before the end of the cooking time.
  • Before serving, stir the red wine and soured cream into the sauce and season to taste.
Calories: 699 kcal
Carbohydrates: 28 g
Protein: 24 g
Fat: 16g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 72 mg
Sodium: 254 mg
Potassium: 922 mg
Fiber: 5 g
Sugar: 14 g
Vitamin A: 5870 IU
Vitamin C: 27 mg
Calcium: 113 mg
Iron: 2 mg
Ingredients Game, Rabbit and Hare
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