Name: Good Hare
Yield: Serves 6
Ingredients: 3 garlic cloves, peeled and crushed; 2 medium white onions, peeled and chopped; 8 rashers of rindless smoked streaky bacon; 2 celery sticks, de-stringed and chopped; 5 medium carrots, chopped; large-flaked sea salt and black pepper; 1 heaped teaspoon ground ginger; 6 cloves; 1 × 75 cl bottle red wine (Bordeaux or Côtes du Rhône) or 2 × 500ml cans good brown ale; peeled rind and juice of ½ small lemon; 2 tablespoons redcurrant jelly; 1 capful red wine vinegar; an enthusiastic grating of nutmeg; 1 large hare, hung (preferably not frozen), cleaned, jointed, blood reserved; duck fat; 1 heaped tablespoon plain flour; a fistful of finely chopped fresh parley; 3 big fresh bay leaves; 1 teaspoon unsweetened cocoa powder

Preparation info

Serves
6

Difficulty
Complex

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

This is one of my favourite dishes in late autumn/winter; the meat tastes at its best from September to February. It’s simple but must be cooked with care.

Ingredients

1 large hare, hung (preferably not frozen), cleaned, jointed, blood reserved
duck fat
1 heaped tablespoon plain flour

Method

Have your butcher chop the hare into nine pieces. Both back legs should be cut into two, the saddle into two, the front legs left whole. The ninth piece is above the saddle but includes the ribcage. Have the ribs cut away, leaving one more meaty back piece, avoiding these ribs falling into the stew later.

Preheat the oven to

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Ingredients

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