Name: Rich Hare Casserole
Yield: Serves 6–8
Ingredients: 1 bay leaf; sprig of thyme; ½ tsp paprika; 1 tsp freshly ground black pepper; ¼ pt / 140 ml full-bodied red wine; ½ pt / 280 ml game or beef stock; 1 oz / 30 g plain chocolate (the least sweet possible); 2 oz / 60 g seedless raisins or sultanas, soaked in brandy; 1 onion, peeled and sliced; 1 tbsp olive oil; 2 tbsp plain flour; 1 tsp salt; 1 large, plump hare

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 large, plump hare
1 onion, peeled and sliced
1 tbsp olive oil

Method

Joint the hare, and divide the saddle into four pieces. Fry the onion in the olive oil until golden brown, using a large sauteuse or flameproof casserole. Mix the flour, salt, pepper and paprika, and coat the pieces of hare in it before adding them to the pan and browning them all over. Pour on the wine, and scrape up any cooking residues. Add the rest of the ingredients. Bring to the bo

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Rich Hare Casserole

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of