Oven-Braised Hare

Name: Oven-Braised Hare
Yield: 4 portions
Ingredients: 2½ cups homemade beef stock or canned broth; 2½ cups homemade beef stock or canned broth; 1½ cups raspberry vinegar; 2 tablespoons olive oil; ¼ cup sugar; 1 cup pomegranate seeds; 1⅓ cups pomegranate juice (about 5 pomegranates); 1⅓ cups pomegranate juice (about 5 pomegranates)

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The raspberry vinegar marinade cuts some of the gamy flavor, and the pomegranate seeds soften the wild rabbit.

Ingredients

1 hare (about 3¾ pounds), cut into 12 pieces, well rinsed and patted dry
1½ cups raspberry vinegar
2 tablespoon

Main course
Gluten-free

Method

Place the hare pieces in a bowl just large enough to contain them. Pour 1 cup of the vinegar over the meat, and then add enough water to cover. Cover the bowl, and marinate the hare overnight in the refrigerator.
Preheat the oven to