Instead of red wine and water, rough cider or ale may be used. Both give an excellent flavour.
Wash the hare and cut it into small joints, flouring each piece. Brown lightly in butter. Put into a saucepan with herbs, onions, cloves, pepper and lemon peel. Cover with the red wine and water, and let it simmer until tender -about 2 hours. Take out pieces of hare, thicken the gravy with the