This recipe for stewed hare from Heydon Hall is absolutely foolproof and easy to follow
Hares have a much stronger flavour than rabbit and often need to be slow cooked to get the best of the meat.
- 50g / 2oz butter
- 175g / 6oz streaky bacon, diced
- 2 medium onions, chopped
- 50g / 2oz flour
- 1 hare, jointed
- 11/2lt / 21/2pt stock
- 275ml / 1/2pt red wine
- 1 clove of garlic, crushed
- 225g / 1/2lb button onions, glazed
- Salt and pepper
- 110g / 1/4lb mushrooms, quartered
- 8 croutons of fried bread for serving
- Fry the bacon in butter until it starts to colour. Remove, add the onions and sauté until transparent.
- Remove, sprinkle in the flour until the colour is nut brown. Add the hare and risotte well – this takes seven to 10 minutes.
- Remove and place on a separate plate. Add the stock and wine, stirring rapidly. Bring to the boil.
- Add the garlic, onions, seasoning, bacon and hare. Put a piece of paper under the lid and cook at 170°C/325°F/gas mark 3 for 1.5hrs.
- Remove the bacon and hare pieces, and place into the casserole. Strain the sauce over the meat and add the mushrooms – you can add the blood of the hare at this stage if desired.
- Add a few glazed onions and simmer together for 20 minutes. Garnish with croutons.