Sunday, January 17, 2010


1 hare, jointed
8 oz. bacon
½ bottle dry white wine
1 glass white wine vinegar
3 carrots
3 small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1 oz. dry mustard
1 oz. tomato puree
3 oz. flour
¼ pint fresh double cream

Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.

bacon recipe courtesy of: Trevor N. Forster, Shotgun Coach, 01782 782757, UK

No comments: