Two Dishes from a Hare

Sun (Auckland), Volume II, Issue 614, 16 March 1929, Page 20

Two Dishes from a Hare

TF the family be small, it is wise to utilise part of a hare as an entree for one day, using the remainder for jugging, a haricot or pie. Stuffed legs of hare make a nice entree. Cut off the legs, bone them and stuff them with game forcemeat. Roll up and braise on a bed of vegetables, to which one or two slices of bacon and a bunch of herbs have been added. Pour round a pint of brown sauce flavoured with port or claret and cook in a covered casserole in the oven until tender, to 1 hour. To dish.—Place each leg on a crouton of fried bread and arrange in a line in an entree dish. Strain and boil up the sauce and pour it round. Garnish with halved glace cherries and hand red currant or rowanberry jelly. This may be served in the casserole.

Haricot may be made with the remainder of the hare. Cut it into small joints, coat these with seasoned flour and fry in bacon fat. Lift out the hare, add an ounce of flour to the fat, brown and then stir in a pint of stock, stir until boiling, return the pieces of hare to the pan with \ dozen button onions and of prepared mushrooms. Season, cover the pan and simmer gently for about 2 hours. Add half wineglassful of Burgundy and a spoonful of red currant jelly. Serve on a hot dish and garnish with the onions and mushrooms, or cook and serve in a casserole.