I wanted to devise a lighter hare dish, yet one which still captures the rich gamy flavour of the meat. Cooking hare with raspberry vinegar seems to be a pleasing arranged marriage. Some people might garnish the dish with raspberries but to me that would be simply unnecessary and rather flashy. More important, the raspberries have already done their work in flavouring the vinegar and an addition would destroy the balance that one strives for in cooking. Because I have cooked from Julia Drysdale’s Classic Game Cookery with so much pleasure I include this recipe as a tribute to her.
Use a short, sharp knife to cut the fillet from the backbone of the hare. Place the bones in a pan with the onion, carrot, celery and bay leaf, cover with water and simmer for 45 minutes to make a stock. Boil the strained stock fast until reduced to
Cut the fillet into
Melt half the butter in a pan and sauté the well-drained pieces of hare on both sides for 4–5 minutes. Transfer to a hot serving dish and add the marinating liquid to the pan. Bubble hard, then add the reduced stock and the raspberry vinegar syrup and simmer for 1 minute. Season with salt and pepper and taste. Add
Remove the pan from the heat and add the remaining butter in small pieces; shake the pan until the butter has melted and then spoon the sauce over the hare and sprinkle with the parsley. Serve with buttered noodles.
© 1987 Geraldene Holt. All rights reserved.