Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Hare is a big muscular animal, with very little fat, which makes roasting or grilling tricky. A slow simmer is therefore your most forgiving approach and the hare’s strong flavour cries out for a sauce, so stewing is definitely your best bet.

Classically the sauce for hare is always thickened with its own blood and if this idea appeals, make sure the butcher keeps it for you. If you feel this is getting closer to reality than you like, then thicken with a beurre manié, a paste made