Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

A young hare usually weighs between 5 and 6 pounds, and is improved by hanging for two or three days, according to prevailing weather. It should not be paunched until it is time to cook it.


  • 1 young hare
  • 1 pint of good beef stock
  • ½ pint of red wine</


Joint the hare into eight pieces. Chop finely the heart and liver. Put all these into a bowl, adding the stoned raisins, the pine kernels (pinoli) grated nutmeg, grated lemon peel, pounded bay leaf, the sugar, and finally the red wine and beef stock.

Leave the hare to marinade overnight.

The cooking will take about two hours, so when the time has come, put the oil to heat