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4
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
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.
Cut up the hare, saving the blood and liver. Mix the blood with the vinegar to prevent it congealing.