Hare with Onions and Sour Cream is hearty, savoury dish ideal to serve on a cold winter’s day. Serve it with boiled potatoes and broccoli for a sustaining meal.
2 oz. seasoned flour, made with
2 oz. flour, teaspoon salt and ;1, teaspoon black pepper x
5 lb. hare, skinned and cut into six serving pieces
1 oz. butter
3 onions, very thinly sliced
2 teaspoon salt
2 teaspoon black pepper
2 teaspoon dried thyme
10 fl. oz. sour cream watercress
Sprinkle the seasoned flour on to a plate or flat surface. Dip the hare pieces in the flour to coat them thoroughly on all sides. Shake off any excess flour.
In a large heavy frying-pan, melt the butter 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 both sides. Add the onions, salt, pepper and thyme and pour over the sour cream. Cover the pan and reduce the heat to low. Simmer the hare for If hours or until the meat is tender when pierced with the point of a sharp knife.
Remove the pan from the heat and, with tongs, take out the hare pieces. Place them on a large warmed serving dish. Spoon the onion-and-sour cream mixture over the meat and garnish with sprigs of watercress. Serve immediately. w