Casseroled Hare with Quinces

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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