Hare Pie

• 3 joints hare
• 1 teaspoon fresh herbs
• Salt and pepper

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