The Royal Recipe for Hare

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe is best of all for wild boar, but it is also excellent for hare or venison. It comes from the collection of Norman Douglas. The original recipe has 2 oz. (60 g.) pine nuts rather than almonds, but either are very good.