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
Turn the saddle of hare in the marinade several times and spoon the vegetables and liquids over it.
Melt in a large saucepan or Dutch oven
Meanwhile, prepare the sauce.
Put the sugar into a saucepan with
When the hare is done remove from the pan and keep hot. Strain into the sugar/vinegar sauce half of the liquid in which the hare was cooking. Add the blanched and halved almonds, raisins, currants and bitter chocolate. Stir for 2 minutes. This sauce is wonderful with the strong hare or venison meat, as the chocolate brings out the flavour without being really discernible. It can be served separately and the hare carved at table, or the hare may be carved in slices in the kitchen and the sauce poured over. Be careful to keep it very hot.
Plain rice or boiled potatoes are best with this dish and red wine, rough cider, or beer should be drunk with it. It calls for something more definite than water.
©1975 The Estate of Elizabeth Ayrton