Hare has a wonderfully full flavour which we taste all too rarely. I first made this delicious dish for New Year’s Eve. It is perfect to sustain you for the long night ahead. You can cook hare well beforehand and finish the sauce in a few minutes before you eat.
I cook red cabbage in a casserole to go with this and then stir some briefly steamed broccoli into it at the last moment. Brown rice goes well with the sauce.
Before serving re-heat in the saucepan and then remove the joints with a slotted spatula and arrange in a large serving dish. Add the wine vinegar to the saucepan juices and check for seasoning. Mix the arrowroot in
© 1978 Josceline Dimbleby. All rights reserved.