Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Hare; jointed and skinned |
| 2 teaspoons | Paprika |
| 6 teaspoons | Plain flour |
| 100 millilitres | Sunflower oil |
| 12 \N | Peeled button onions |
| 1 teaspoon | Red wine vinegar |
| ½ \N | Bottle red wine |
| 1 litre | Water or chicken stock |
| 1 \N | Bouquet garni |
| \N \N | Wild mushrooms |
| \N \N | Thyme |
| \N \N | Chillies |
| 72 grams | Raisins plumped in 4 floz brandy |
| 4 teaspoons | Espresso coffee |
| 4 \N | Squares bitter chocolate |
| 1 teaspoon | Fresh oregano; finely chopped |
TO FINISH
Dredge the hare in the paprika and flour and brown in the oil. Brown the onions in the same oil, discard the oil and deglaze with the vinegar.
Reduce to nothing and add the wine.
Return the hare and onions to the casserole, add the stock and the bouquet garni. Bring to the boil, skim and simmer for about 45 minutes. Add the wild mushrooms, the thyme, chillies and red wine.
Stir in the brandy, raisins, chocolate and coffee and stir until thickened.
Add the onions to the casserole and bring it to the boil.
Sprinkle with oregano and serve from the casserole.
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Carlton Food Network
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