* saddle of hare, weighing about 500 g (1 lb)
* 6 teaspoons vegetable oil
* 6 rashers bacon, rinds removed, chopped
* 1 onion, finely chopped
* 1 carrot, finely chopped
* 2 teaspoons plain flour
* 155 ml (5 fl oz / 2/3 cup) meat stock
* salt and pepper
* freshly grated nutmeg
* 250 ml (8 fl oz/1 cup) red wine
* 1 onion, sliced
* 1 stick celery, sliced
* 1 bay leaf
* 2 black peppercorns
1. Put hare into a bowl. Mix together marinade ingredients and pour over hare. Cover bowl. Leave to marinate, in a cool place, for 1-2 days.
2. In a saucepan, heat oil. Add bacon, onion and carrot. Cook gently until onion is soft. Remove hare from marinade, add to pan and brown all over. Stir in flour. Strain marinade; gradually add to pan with stock. Season with salt, pepper and nutmeg.
3. Cover pan and cook over a gentle heat for 1 1/2 hours, or until hare is very tender. Remove hare from pan. Cut all meat off the bones and cut into small pieces. Return meat to pan and stir into sauce.
Note: This sauce is traditionally served with pappardelle, wide ribbon pasta. Garnish with bay leaves.