Poultry and Game Recipes - Hare Casserole Recipe

  
 

Poultry and Game Recipes - Hare Casserole Recipe

Ingredients

Serve 4

  • 300 ml/1/2 pint dry red wine

  • 4 tablespoons olive oil

  • 1 garlic clove, crushed

  • 1 bay leaf

  • 1 kg/2 lb boneless hare, cut into cubes

  • 25 g/1 oz butter

  • 2 large carrots, sliced

  • 150 ml/1/4 pint Beef Stock

  • 250 g/8 oz baby onions

  • 250 g/8 oz button mushrooms

  • salt and pepper

Method:

  1. Mix together the wine, oil, garlic, bay leaf and salt and pepper in a shallow dish.

  2. Add the hare and leave to marinate overnight. Drain the hare, reserving the marinade, and pat dry with kitchen paper.

  3. 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.

  4. Cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 2 hours.

  5. Meanwhile, blanch the onions in boiling water for 5 minutes, then drain and peel, when cool enough to handle.

  6. Remove the casserole from the oven, add the onions and mushrooms and stir well.

  7. Cook, uncovered, for a further 30 minutes, or until the hare is tender. Discard the bay leaf before serving.