Name Jugged hare


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1 onion
1 chilli pepper
3-4 cloves
2 tablespoons finely chopped
salt and freshly ground pepper
1 tablespoon red wine vinegar
500 ml/1 pint red wine
1 hare, cut in pieces
2 thick slices spicy cake
75 g/3 oz butter
100 g smoked bacon, cut into
small pieces
3 tablespoons flour
1 small tin tomato puree

Preparation. Peel and slice the onion. De-seed and fineLy slice the pepper. In a large bowl mix the onion and pepper with the cloves, thyme and 1 teaspoon salt and pepper. Add the vinegar and wine and put the hare pieces in the marinade. Cover with cling film and leave to marinate in the refrigerator for at least 8 hours (preferably longer).
• Cut the breakfast cake into small cubes.
• Remove the hare pieces from the marinade and blot dry with paper towel. Strain the marinade.
• Heat the butter in a large casserole and brown a few hare pieces at a time over a high heat. Remove from the pan.
• Fry the bacon pieces for 3 minutes in the remaining fat, stir in the flour and tomato puree and leave the roux to cook gently over a low heat for a few minutes.
• Slowly pour the strained marinade into this, stirring all the while with a whisk. Bring to the boil, still stirring, until a thick smooth sauce.
Cooking. Mix the cubed breakfast cake and hare through the sauce and leave covered over a low heat for 2 hours until hare is tender.
• Serve the meat on a large warmed platter and pass round the sauce separately.
• Delicious with stir-fried sprouts and potato puffs.
Preparation/cooking: approx.
20 mins/2 hours
Marinade: 8 hours
Contains per serving: 3210 kJ/768 kcal.
72 g protein, 34 g fat, 21 g carbohydrate
Remove the meat from the bones, cut into small pieces and return to the sauce. Add a dash of cream and serve in hot puff pastry cases.
4 servings

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