The Poacher's Cookbook by Prue Coats

Author:Prue Coats [Prue Coats]
Language: eng
Format: epub
ISBN: 9781910723708
Publisher: Merlin Unwin Books Limited
Published: 2017-12-15T00:00:00+00:00

Remove the meat from the bones and cut into chunks. Make a stock with the bones, half the wine, the water, onion, carrots and celery and simmer until the liquid is reduced by half. Put the hare meat into a basin together with the remaining wine and the rest of the ingredients and leave for 24 hours. Remove the hare, blot dry, brown in hot oil and transfer to a cast-iron, enamelled, casserole or thick saucepan. Strain the stock and add it, together with the marinade, to the meat. Cover, and bring to simmering point, and cook for 2 - 3 hours or until tender. The liquid should barely move. It may need longer if the hare is old, which it probably will be at the above weight. Add little bits of beurre manié (see p.167) until the sauce is of the required thickness, adjust the seasoning.

Serve with tagliatelle or spaghetti tossed in a little oil, and a salad of radicchio dressed with walnut oil and lemon juice.

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