Hare is always exceedingly good value, divided into joints for jugged or casseroled hare for four, a roast saddle for two, and leftovers to serve in soup or with pasta.

Do not be daunted by the length of the hare recipe. It is no more than the standard casserole recipe, which you can adapt to other meats, first frying the onions, then browning the meat, next adding the prepared vegetables, and finally deglazing the pan and adding the seasonings. After that, once in the oven, the cas