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6
Easy
By Kit Chapman
Published 1989
To make the bases, finely chop the hare meat and mushrooms in a food processor, then add the egg and cream. Mix well and season (this can be done in advance and reserved).
To make the sauce, put the red wine, sherry vinegar and redcurrant jelly in a saucepan. Reduce until it is sticky and almost caramelizing then add the game stock and the sprig of rosemary. Bring back to a simmer and r