A simple but delectable way to serve hare, this is an adaptation of a Finnish recipe. Serve Janispaisti (yehn-ce-spah- stcc) with rice and a tossed salad for a really super meal.6 fl. oz. brandy
6 fl. oz. red wine
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
1 medium-sized onion, quartered
5 lb. hare, skinned and cut into
6 serving pieces
6 streaky bacon slices, diced
1 tablespoon butter
3 tablespoons flour
5 fl. oz. beef stock
5 fl. oz. double cream
In a large, shallow dish, combine the Serve it as part of a Smorgasbord. brandy, wine, salt, pepper, bay leaves and onion. Add the hare pieces and leave them to marinate in a cool place for 5 hours, turning the meat occasionally.
Remove the hare from the marinade and dry the meat on kitchen paper towels.
Strain the reserved marinade, discarding the onion and bay leaves, and set aside.
In a very large flameproof casserole, fry the bacon over moderately high heat, stirring constantly, until the bacon has rendered all its fat. Reduce the heat to moderate and, with a slotted spoon, remove the bacon from the casserole. Discard it.
Add the hare pieces to the casserole, a few at a time, and brown them, turning the meat with tongs, for 6 to 8 minutes.
Using a slotted spoon, remove the hare pieces from the casserole and set them aside while you brown the remaining pieces in the same way.
Remove the casserole from the heat. Add the tablespoon of butter to the bacon fat, and stir until it has melted.
With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the reserved marinade, the stock and the cream.
Return the pan to the heat and cook the sauce, stirring constantly until it begins to thicken.
Add the hare pieces, reduce the heat to low and cover the casserole. Cook for 1 ½ to If hours, or until the meat is tender.
Remove the casserole from the heat. Remove the hare pieces from the casserole and transfer them to a heated serving dish.
Pour the sauce into a warmed sauce-boat and serve immediately, with the hare.