Royal Hare Stew

• 1 hare, jointed, blood and liver reserved
• 2 oz (50 g) butter

Fry the hare in the butter until lightly browned. Add half the bacon and the onions and mix well. Sprinkle the hare with the flour and cook, stirring and turning the pieces over regularly, for at least 10 minutes or until the flour is well browned. Add 5 of the garlic cloves, crushed, and pour in enough stock and red wine to cover the meat completely. Season with salt and pepper, and add one th