Hare and Potatoes

Name: Hare and Potatoes
Cuisine: Northern Europe
Ingredients: salt and pepper, coarse sea salt; salt and pepper, coarse sea salt; salt and pepper, coarse sea salt; 3–4 tablespoons port (optional); 6–8 medium-sized mealy potatoes (e.g. Golden Wonder, Records), boiled; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 1 whole head of garlic, unpeeled; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 1 onion, finely chopped; 2 tablespoons flour; 1 head of celery, finely chopped; 2 carrots, finely chopped; 4 tablespoons oil; 1 onion, sliced; 1 blue mountain hare (5–6 lb, 2.5–3 kg) hung and skinned, with blood reserved; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 6 pt (31) Cold water; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek

Bawd bree

Preparation info

12–14
Servings, Possibly 3–4 Meals

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1 blue mountain hare (5–6 lb, 2.5–3 kg) hung and skinned, with blood reserved
4

Europe
United Kingdom
Soup
Scotland

Method

Browning

Remove the best parts of the meat from the saddle and cut into small steaks. Set aside. Heat 2 tablespoons of the oil in a 12–14 pt (7–8 1) pot and thoro