Casseroled Hare with Quinces

Name: Casseroled Hare with Quinces
Yield: Serves 6
Ingredients: Salt and black pepper; ½ teaspoon ground cloves; 1 teaspoon ground mace; 1 whole nutmeg, grated; 1 very large onion, chopped roughly; 2 tablespoons groundnut oil; 2 tablespoons sherry vinegar; 2 red peppers, cored, deseeded and chopped roughly; Handful of chopped fresh parsley; 1 rounded tablespoon caster sugar; 600 ml (1 pint) medium or dry cider; 1.5-1.7 kg (3-3½ lb) joints of hare; 500 g (1 lb)tomatoes (the plum variety if available), chopped roughly; 3 large cloves garlic, peeled and chopped finely

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

These joints of spiced hare in a smooth red pepper and tomato sauce are perfect accompanied by boiled potatoes, rice or buttered noodles, and a crisp green salad or vegetable. Quinces contribute a unique flavour which is excellent with meat but if they are difficult to find use hard pears instead.

Ingredients

2 red peppers, cored, deseeded and chopped roughly
500 g (1 lb)tomatoes

Gluten-free

Method

Put the roughly chopped peppers, tomatoes and onion in a large saucepan with the sugar, cider and sherry vinegar and season to taste with salt and black pepper. Place the pan over a high heat and bring to the boil, then cover the saucepan and simmer gently over a medium heat for about 30 minutes. Remove the saucepan from the heat and leave on one side.

Heat the groundnut oil in a large