Hare Pudding

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Hare Pudding, a hearty dish for a family meal, is made the same way as Beefsteak and Kidney Pudding. Serve it from the bowl accompanied by peas and carrots.

2 tablespoons flour

1 small onion, thinly sliced

1 tablespoon redcurrant jelly

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried rosemary

1 teaspoon dried thyme

6 fl. oz. beef stock

1 fl. oz. dry red wine lj lb. hare meat, cut into j-inch cubes

12 oz. flour

1 teaspoon baking powder

1 teaspoon salt

1 oz. shredded suet

1 fl. oz. water

1 teaspoon vegetable oil

In a large, shallow mixing bowl, combine the flour, onion, redcurrant jelly, salt, pepper, rosemary, thyme, beef stock and red wine, stirring well until the ingredients are well blended and the mixture is smooth. Add the hare pieces and leave to marinate at room temperature for 6 hours or overnight, basting occasionally.

To make the pastry, sift the flour, baking powder and salt into a large mixing bowl. Rub in the suet with your fingertips.

Mix in the water and make a soft dough. Using your hands, knead the dough lightly until it is smooth and elastic.

Turn the dough out on to a lightly floured surface. With a floured rolling pin, roll out the dough to a large circle about j inch thick. Cut a triangle (about one-third of the diameter) out of the circle and reserve it. Line a 21/2- to 3-pint pudding basin with the large piece of dough. Press the dough to the shape of the basin. Dampen the edges from where the triangle was cut and bring them together. Trim the edges of the dough so that it is even with the rim of the basin.

Fill a saucepan with water and bring it to the boil over moderate heat.

Pour the meat and marinade into the lined basin. Lightly knead the reserved triangle of dough with the trimmings and, on a lightly floured surface, roll out to a circle large enough to cover the top of the basin. Dampen the edges of the dough and place the circle on top of the meat. Press the edges of the dough together to seal them.

Cut out a circle of aluminium foil 5 inches wider in diameter than the rim of the basin. Lightly grease the foil with the oil. Make a 2 inch pleat across the centre of the foil circle and place it, greased side down, over the basin. Tie it on securely with string.

Put the basin into, or in a steamer over, the boiling water. Cover with a lid and steam for 4 hours. Add more boiling water when necessary.

Remove the basin from the steamer and take off the aluminium foil. Serve immediately.

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