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Hare in Red Wine         HT  MC  210mins

Serves 4   Hot   Game  Pork  Alcohol  Casserole  Main course  Dairy Free  Eggless



1  Hare

175g/6oz Streaky Bacon, chopped

3 tbsp Oil

50g/2oz Plain Flour

600ml/20fl.oz. Game or Chicken Stock

225g/8oz Onions, sliced

2 cloves

2 Bay Leaves

2 Peppercorns, crushed


150ml/5fl.oz. Red Wine (check Manufacture)




1. Preheat the oven to 150C, 300F, Gas mark 2. Cut the hare into small pieces and where practicable, remove the flesh from the bones.


2. Heat the oil in a large pan, add the meat and bacon and fry until browned. Remove and place in an ovenproof casserole together with the onions.


3. Sprinkle the flour into the pan and cook for 1-2 minutes, stirring. Gradually add the stock, stirring constantly, and cook until thickened. Add the the cloves, peppercorns, bay leaves, salt, pepper and wine and mix well.


4. Pour the sauce over the hare, cover the casserole and cook at the bottom of the oven for 3 -1/2 hours. Serve hot.




More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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