Roast Hare


  • 1 hare
  • veal forcemeat
  • fat bacon milk
  • 2 oz. butter
  • 1 teasp. chopped shallot
  • ½ teasp. chopped parsley
  • pinch of thyme
  • oz. flour
  • ¾ pt. stock
  • 1 glass port (optional)
  • salt and pepper
  • redcurrant jelly


Skin, draw and truss the hare, reserving the liver. After inserting the forcemeat, sew up the hare, cover with bacon, bake in a fairly hot oven (375°–400° F., Gas 5–6) 1½–2 hr. until tender, basting frequently with milk, and a little butter, if liked. Meanwhile, remove gall-bladder from liver, wash the liver, put into cold water, bring to the boil and boil for 5 min.; chop very finely. Melt the butter, add the liver, shallot, parsley and thyme. Fry for 10 min. Lift the liver mixture from the butter, put in the flour, brown the roux. Stir in the stock (or milk used for basting), bring to boiling-point; add the liver mixture, season, simmer for 10 min.; add wine if used. Remove bacon from hare, dredge with flour, baste and allow to brown. Remove trussing strings and cotton. Serve on a hot dish. Serve the liver sauce and redcurrant jelly separately.