Name: Roast saddle of hare
Yield: To Serve Two
Cuisine: United Kingdom
Ingredients: 1 saddle of hare (use the rest for jugged hare); 50 g (2 oz) butter; flour for dusting; 2 rashers smoked bacon; 25 ml (1 tablespoon) oil; 2 carrots, sliced into rounds; 15 ml (1 dessertspoon) wine vinegar; 1 glass red wine; 12 peppercorns; 2 bayleaves; 2 sprigs thyme

Preparation info

To Serve
Two

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

In season between late August and March, hares are best in December when they still have much of their ‘stubble-flesh’ and are fit and fat. The saddle is the part of the hare that lies between the ribs and the hind-legs; it is in fact the loin, and is surprisingly meaty. The rest of the animal can be ‘jugged’ - made into a delicious rich dark stew.