Hare in Chocolate Sauce

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By Joyce Molyneux

Published 1990

  • About

We usually associate chocolate with puddings and sweets, but used in moderation it lends itself well to strong savoury dishes. In Italy and Spain it is often used to give an almost unidentifiable flavour to game dishes. In this recipe, it blends subtly with the pine kernels, candied peel and sultanas, to produce a delicious, mahogany brown sauce for hare. Serve with plain or parsley noodles.

If you only have the front and back legs of a single hare, and want to make this dish for tw