Hare Pie

cold

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 3 joints hare
  • 1 teaspoon fresh herbs
  • Salt and pepper
  • 3 tablespoons cider
  • 8 oz plain flour
  • Pinch of salt
  • 2 oz lard
  • fl oz milk and water
  • stock
  • 1 egg, beaten

    Method

    Chop or mince the hare finely, season with herbs, salt and pepper, and leave to stand overnight in cider. Sieve flour and salt in a warm bowl. Bring lard, milk and water to boil together and pour into the middle of the flour; stir until cool enough to handle. Knead until smooth, adding more hot milk and water if necessary. Cover with a tea towel damped in hot water and wrung out, and stand bowl in warm water for fifteen minutes, keeping dough only just warm. Roll out three-quarters of the pastry and line a pie mould or cake tin with a removable bottom. Mix hare meat well and stir in a spoonful of stock; put filling into pastry case to within one inch of the top. Brush top edge with egg, cover with pastry lid, and glaze with beaten egg. Make a hole in the centre of the lid. Bake at 400°F, 200°C, gas mark 6 for twenty minutes, then reduce heat to 350°F, 180°C, gas mark 4 for another hour, covering the pastry with thick paper to prevent burning. When pie is cool, pour in a little cold jellied stock almost at setting point, using a funnel in the hole. Leave in tin until completely cold.