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6–8
ServingsEasy
Published 1990
Heat the oil in a pan or flameproof casserole and brown the onion. Add the hare and brown on all sides.
Add the port, red wine and redcurrant jelly, coat the meat well and reduce a little. Sprinkle in the flour, and add the cloves, peppercorns and herbs. Cover with water, season, and bri