Hare Soup makes a filling and savoury meal. Serve it with boiled potatoes or a bowl of buttered noodles.
2 oz. butter
1 tablespoon olive oil
1 lb. hare meat, cut into small pieces medium-sized onions, chopped carrots, scraped and chopped
2 leeks, white part only, chopped bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 teaspoons salt
1 teaspoon black pepper
Hare, cranberry sauce, red wine and herbs combine to make Hare in-Sweet and Sour Sauce delicious.
2 oz. oatmeal
6 fl. oz. port
2 tablespoons redcurrant jelly
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the hare pieces and cook them quickly for 3 to 5 minutes or until they are evenly browned on all sides. Remove the pan from the heat.
With tongs, remove the meat from the pan and place it in a large flameproof casserole. Pour in enough cold water to cover the meat. Add the onions, carrots, leeks, bouquet garni, salt and pepper. Place the casserole over moderately high heat and bring the liquid to the boil. Reduce the heat to low and simmer for 3 hours, or until the hare pieces are tender when pierced with the point of a sharp knife.
With a wooden spoon, stir the oatmeal into the soup. Increase the heat to moderate and cook the soup for a further 15 minutes, stirring occasionally.
With a wooden spoon stir in the port and redcurrant jelly. Continue cooking for 5 minutes.
Turn the soup into a warmed tureen or individual soup bowls and serve.