Harome-Shot Hare Hot Pot with Baked Pan Haggerty

Name: Harome-Shot Hare Hot Pot with Baked Pan Haggerty
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: Main course - Serves four
Ingredients: 500 g large, mixed root vegetable [such as swede, parsnip, carrot and celeriac], diced; 2 bay leaves; 1 medium/large hare, skinned and jointed; a little oil for frying; 5 g garden thyme, chopped; 2 cloves of garlic, peeled and roughly chopped; 1 onion, sliced; 50 g unsalted butter; 150 g baby onions, peeled; 200 g piece of smoked bacon, cut into 2cm dice; 6 juniper berries, crushed; 5 sprigs of thyme; 10 g plain flour; 50 ml rapeseed oil; 75 g mature Wensleydale cheese, grated; 500 ml game stock; 600 g mixed root vegetables, such as celeriac, carrot and potato, grated; 1 bottle of ‘decent’ red cooking wine

Preparation info

Main course - Serves
four

Difficulty
Complex
Ready in
3 hr 30

Appears in

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

Main course
Winter

Harome-Shot Hare Hot Pot with Baked Pan Haggerty

Ingredients

Method

Photos