Roast Saddle of Hare

Name: Roast Saddle of Hare
Yield: For 2-3
Ingredients: 4 rashers bacon; butter, beef dripping or pork fat; 1 saddle of hare, preferably marinated for two days as this makes it more tender and tasty and improves the flavour of the gravy; flour; butter, beef dripping or pork fat; butter, beef dripping or pork fat; salt and freshly ground pepper; water; ¼ pint single cream or top of the milk; salt and freshly ground pepper; ¼ pint single cream or top of the milk

Preparation info

For
2-3

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 saddle of hare, preferably marinated for two days as this makes it more tender and tasty and improves the flavour of the gravy
flour
4 rashers bacon

Main course

Method

Take the hare out of the marinade and wipe it dry. Remove the silvery membrane over the back with a sharp knife. Preheat the oven to Reg 7/425°. Melt about half an ounce of butter in a frying pan. Dust the saddle with flour, brown it on all sides in the butter, take it out and wrap in