Stuffed Hare

Apicius 8.8.3

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

Hare has a rich, gamy flavour and is ideally suited to one of the spicier sauces in Apicius. For once, the meat can compete with the sauce: we might even say that the meat fights back. A nutty stuffing gives texture to the pieces of hare and the caul fat ensures the parcels don’t dry out too much. Hare can be obtained from a good independent butcher. They are generally vacuum-packed with most of the blood still retained. It is a messy business preparing them, but well worth it.