Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Hare portions |
| 25 grams | Butter; (1oz) |
| 1 \N | Clove garlic; crushed |
| 2 \N | Carrots; sliced |
| 1 \N | Onion; chopped |
| 300 millilitres | Stock; (1/2 pint) |
| 300 millilitres | Red wine; (1/2 pint) |
| 3 tablespoons | Freshly chopped mixed herbs |
| 125 grams | Button mushrooms; (4 oz) |
| 1 tablespoon | Cornflour |
| \N \N | Salt and freshly ground black pepper |
1. Melt the butter in a pan and fry the hare portions on both sides until golden. Transfer to an ovenproof casserole dish with the carrots, onion, stock, wine and most of the herbs.
2. Cover and place in a preheated oven 180 C, 350 F, Gas Mark 4 for 1½ hours.
3. Stir in the mushrooms and cornflour blended with a little water and seasoning.
4. Cook for a further ½ hour. 5. Sprinkle with the remaining herbs before serving.
Converted by MC_Buster.
NOTES : This traditional British casserole makes a hearty winter main course, ideal served with creamed potatoes and seasonal vegetables.
Converted by MM_Buster v2.0l.