Baron of Hare

Name: Baron of Hare
Yield: Serves 4
Cuisine: Austrian
Ingredients: 1 tablespoon butter kneaded with 2 teaspoons flour; 1 tablespoon butter kneaded with 2 teaspoons flour; ½ teaspoon thyme; juice of ½ lemon; 2 tablespoons capers; pinch of sugar; ¼ cup vinegar; ½ cup strong beef or game stock; 4 juniper berries, crushed; 1 bay leaf; ½ cup (1 stick) butter; flour; ½ cup strong beef or game stock; 1 cup sour cream, perhaps a little more; strips of fat pork for larding; 1 saddle of hare; ½ teaspoon paprika; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is an Austrian recipe and I’m not sure where the name comes from, although I suppose it’s some Hapsburg pretension to compare it to Baron of Beef. It is quite delicious and somewhat different.

Ingredients

1 saddle of hare
strips of fat pork for larding
1 teaspoon salt

Europe
Austria
Main course

Method

Preheat the oven to 375°F. Lard the hare with the pork fat and rub it with the salt and the paprika and sprinkle well with flour. Brown the hare on all sides in melted butter. Add ¾ cup of the sour cream, and the stock and vinegar, and add the bay leaf, juniper berries/and thyme.