Hare and Wine Stew

By LRay

Cabrini's Celtic Kitchen 2015. From Ireland.

Ingredients

• 1 (2 - 2 1/2lbs.) hare portioned
• 1 brown onion,sliced
• 1 medium carrot, sliced
• 3 garlic cloves, crushed
• 1 bay leaf
• 2 cloves
• 3 sprigs of thyme
• 1/4 c. brandy
• 2 1/4 c. red wine
• 2 tbsps.vegetable oil
• 1 tbsp butter
• salt and freshly
• ground black pepper
• 1 1/2 tbsps. lain flour
• 3 tbsps. chopped parsley

Details

Adapted from sbs.com.au

Preparation

Step 1

Place the hare pieces in a bowl with the onion,carot, crushed garlic, bay leaf, cloves,thyme,brandy and red wine. Cover the bowl, refrigerate and leave to marinate overnight. Preheat the oven to 350F. Drain the hare pieces on kitchen paper. Strain the liquid into a bowl, reserving the vegetables and herbs. Heat the oil and butter on a medium heat in an overn-proof casserole dish and brown the hare pieces on all sides. Season with salt and pepper. Stir in the vegetables and herbs; cooking for a few minutes.Dust with flour and stir well. Add the marinade liquid, stir well and bring to a simmer. Cover, and bake in the preheated oven for about two-and-a-half hours. Transfer the cooked hare pieces to a dish. strain the rich sauce over the meat. Sprinkle the meat with chopped parsley and serve.