Roast hare

• 1 hare
• kvass
• 50 g (2 oz) pork fat</

Skin and clean the hare carefully. Chop or cut in two and soak the halves in kvass or marinade (see below) for 24-36 hours. Pat dry and rub with a mixture of salt and ground juniper berries and lard with the fat, as in the venison recipe (p. 46). Spread with butter and put in a roasting tin with 3 tablespoons