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


  1. Fry the bacon in butter until it starts to colour. Remove, add the onions and sauté until transparent.
  2. Remove, sprinkle in the flour until the colour is nut brown. Add the hare and risotte well – this takes seven to 10 minutes.
  3. Remove and place on a separate plate. Add the stock and wine, stirring rapidly. Bring to the boil.
  4. 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.
  5. 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.
  6. Add a few glazed onions and simmer together for 20 minutes. Garnish with croutons.