Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is the traditional way of cooking hare and a very good and rich dish. I remember the German restaurant Schmidts in Charlotte Street, Soho, London, used to serve it for lunch every Wednesday and it was hard to get a table on that day.


  • 1 well-hung hare
  • 1 teaspoon vinegar
  • olive oil
  • flour seasoned with


Cut up the hare, saving the blood and liver. Mix the blood with the vinegar to prevent it congealing. Preheat the oven to 350°F. Heat some oil in a pan, dust the hare pieces with seasoned flour, and brown them in the oil. Transfer to an oven-proof dish and pour the stock over it to cov