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4-6
Medium
Published 2003
Cook’s Tip: Long slow cooking will produce the best results.
Skinning and gutting. Joint hare.
Heat the oil in a cast-iron, enamelled casserole and add the hare. Toss in the oil till lightly browned on all sides. Remove, and add onion. Cook till lightly browned. Add the carrots and celery and continue to toss in the oil for about five