Harome-Shot Hare Hot Pot with Baked Pan Haggerty

banner

Preparation info

  • Main course - Serves

    four

    • Difficulty

      Complex

    • Ready in

      3 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

A WINTER WARMER. IF EVER I’VE KNOWN PONE, SIMMERING HARE STEW, RICH IN COLOUR AND FLAVOUR, WITH ROOT VEGETABLES SOAKING UP IUE JUICES, AND PIECES OF SMOKED BACON, RED WINE AND AROMATIC HERBS ALL ADDING A BURGUNDY’-FEEL TO THE OCCASION. THE PAN HAGGERTY’, A TRADITIONAL NORTHUMBERLAND BAKED POTATO, ONION AND CHEESE DISH, BRINGS IT DOWN TO EARTH. IT’S VERY, VERY MOREISH!

Ingredients

For the Hare Hot Pot

  • 1 medium/large hare, skinned and jointed
  • a little oil for frying
  • 10 g plain flour
  • 200 g piece of smoked bacon, cut into 2cm dice
  • 500 g large, mixed root vegetable [such as swede, parsnip, carrot and celeriac], diced
  • 150 g baby onions, peeled
  • 5 sprigs of thyme
  • 2 bay leaves
  • 6 juniper berries, crushed
  • 2 cloves of garlic, peeled and roughly chopped
  • 1 bottle of ‘decent’ red cooking wine
  • 500 ml game stock
  • seasoning

    Method

    Preheat the oven to 180°C/gas mark 4.

    For the Pan Haggerty

    First sweat the onion, cooking gently in the butter and oil until soft. Pat dry the grated vegetables with a tea towel to absorb as much of the moisture as possible. In a small ovenproof dish, layer the vegetables alternatively with the grated cheese and a little thyme, seasoning each layer and finishing with cheese. Place the dish into the oven for 45 minutes to 1 hour, until cooked through. Finish under a hot grill for a gratinated, crispy finish. Use as required.

    For the Hare

    Take a thick-bottomed pan and heat a little oil. Flour and season the hare pieces and fry off with the bacon, gently to colour to a golden brown. Increase the heat after 3 to 4 minutes and add all of the root vegetables, the baby onions, garlic, juniper berries and herbs, stirring all of the time. Add the red wine and stock and cook on a low heat for around 1½ to 2 hours until tender. When cooked, lift out the meat and reduce the cooking liquor to a syrupy consistency. Check the seasoning and pour back over the meat.

    Place the hare onto a warm plate with a wedge or stack of the pan haggerty served alongside.