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Poultry and Game Recipes -
Hare Casserole
Recipe
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Poultry and Game
Recipes
-
Hare Casserole Recipe
Ingredients
Serve
4
-
300 ml/1/2 pint
dry red
wine
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4 tablespoons olive oil
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1 garlic clove, crushed
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1 bay leaf
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1 kg/2 lb boneless
hare, cut into cubes
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25 g/1 oz butter
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2 large carrots, sliced
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150 ml/1/4 pint Beef
Stock
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250 g/8 oz baby onions
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250 g/8 oz button
mushrooms
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salt and pepper
Method:
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Mix
together the wine, oil, garlic, bay leaf and salt
and pepper in a shallow dish.
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Add the hare and leave
to marinate overnight.
Drain the hare, reserving the marinade, and pat dry
with kitchen paper.
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Melt the butter in a flameproof
casserole. Add the hare cubes and brown on all
sides. Stir in the reserved marinade, carrots and
stock and bring to the boil.
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Cover and cook in a
preheated oven, 180°C
(350°F), Gas Mark 4, for 2 hours.
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Meanwhile, blanch the onions in boiling water for 5
minutes, then drain and peel, when cool enough to
handle.
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Remove the casserole from the oven, add the onions
and mushrooms and stir well.
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Cook, uncovered, for a
further 30 minutes, or until the hare is tender.
Discard the bay leaf before serving.
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