Catherine Brown

Fillet of Hare with Port*

Preparation info

  • 2

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1 saddle of moutain hare
  • Water to cover
  • 2 tablespoons oil

Method

Preparing the Stock

Bone out the two loins and put the bones into a pan. Cover with water, bring to the boil, skim and simmer for 1–2 hours till all the flavour is extracted from the bones. Strain.

Cooking the Meat

Heat the oil in a pan and fry the fillets at a high heat on all sides for a few minutes. T