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Ингредиенты
- 1 x young hare (about1.55 1.8 kg) jointed into eight complete with liver heart kidneys and reserved blood Seasoned flour
- 1 Tbsp. oil
- 1 Tbsp. butter
- 2 med sized onions minced
- 225 gm streaky bacon diced
- 1 lrg onion stuck with 10 cloves
- 1 Tbsp. flour
- 1 x dessert spoon brown sugar
- 1 1/4 lt stock (made with the ribcage of the hare simmered for 30 min with a carrot onion bayleaf and seasoning)
- 1 x salt and freshly milled black pepper
- 1 tsp mixed dry herbs
- 2 x bayleaves
- 225 ml red wine
- 1 Tbsp. redcurrant jelly
Инструкции
- Preheat oven to gas mark 2 300 degrees F (150 degrees C).
- Arrange with your butcher to hang a young hare for a week to10 days and to joint it into eight reserving the blood (there should be 12 Tbsp.) and the liver heart and kidneys.
- Start off by tossing the joints of hare in seasoned flour then heat the oil and butter in a large frying pan and brown the joints all over.
- Transfer them to a large heavy casserole which has a tight fitting lid.
- Next fry the onions and streaky bacon in the same pan for 10 min and add in these to the joints.
- Now into the centre plunge a large onion stuck with cloves then sprinkle about 1 Tbsp. of flour into the juices remaining in the frying pan add in 1 dessertspoon of brown sugar and mix these together over a moderate heat.
- Then gradually add in the stock to the pan stirring all the time.
- When it starts to bubble and thicken pour it over the contents of the casserole.
- Season generously with salt and pepper and add in the herbs and bayleaves.
- Bring everything up to simmering point then place in the oven to cook for about 3 hrs.
- Before serving mix the red wine with the redcurrant jelly and the reserved blood. Heat gently (but don't boil) then stir this into the casserole.
- Serve garnished with forcemeat balls (Forcemeat balls) and lovely creamy mashed potato.
- Serves 46
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 86 | |
| Calories from Fat 23 | 27% |
| Total Fat 2.66g | 3% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 3mg | 1% |
| Sodium 371mg | 15% |
| Potassium 104mg | 3% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.78g | 5% |
| Protein 1.97g | 3% |
