- 1 medium hare jointed
- 4 ounces rindless bacon
- 4 ounces chopped smoked ham
- 6 shallots finely copped
- 2 small onions coarsely chopped
- 5/8 cup dry red wine
- 5/8 cup good stock
- Juice of one seville orange (or the juice of 1/2 lemon and of 1/2 a sweet orange)
- 1/2 teaspoon ground mace
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon grated nutmeg
- 4 tablespoons plain flour for thickening
- 4 tablespoons butter for thickening
- 1/2 pint hare's blood (optional)
Put the bacon, ham, shallots and onions well mixed together into a basin and add the wine, stock and orange juice, the herbs spices and the lemon peel.
Season the jointed hare with salt and pepper and put into the mixture. Cover the basin with a foil lid.
Put the basin in a pan with enough water to reach 3/4 of the way up the sides and bring this to the boil. Simmer on a low heat for four hours, adding more water as necessary to maintain the level.
Remove the pieces of hare and keep them warm on a serving dish. Allow the stock to cool and then lift the fat from the top.
Thicken the sauce with butter and a little flour or use the hare's blood if you wish. (To do this you mix it with a teaspoon of flour to prevent it curdling and stir the blood into the juices. Heat gently -- too fast and the blood will curdle).
This recipe yields ?? servings.