Fine English Cookery/Michael Smith 1998

Saddles of Hare Braised in Red Wine
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 whole saddles of hare 1 large onion 125 g/4 oz mushrooms
60 g/2 oz butter 30 g/1 oz flour 1 bottle red wine
1 level tsp powdered cloves 2 tsps grated horseradish 1/2 tsp ground mace
juice and rind of 1 lemon 1 tbsp redcurrant jelly 4 chopped anchovy fillets
a sprig of winter savory or thyme a pinch of cayenne pepper salt and freshly ground black pepper
oil for frying lemon segments and quince or redcurrant jelly to garnish



1 Have your butcher cut out the 4 whole fillets from the saddles.
2 Have your butcher cut out the 4 whole fillets from the saddles.
3 Dredge the 4 pieces of hare in the flour and brown them on all sides in a little oil. Transfer the fillets to an oven-proof casserole.
4 Put the butter in the frying pan in which you have browned the hare fillets and fry the sliced onion and mushrooms in it; add the remainder of the flour, the cloves, horseradish, mace, lemon juice and rind, redcurrant jelly, anchovy, thyme or savory and cayenne pepper and the red wine, bring the sauce to the boil and add salt and pepper.
5 Pour the sauce over the hare and cook in the oven at 180 C/350 F/ gas mark 4 for 1 hour, or less if you like the meat under-done.
6 Remove the hare to a warm dish. Let the sauce settle and skim off any fats that come to the surface. If the sauce is not thick enough, pour it into a pan and add a little butter and flour mixed to a paste, whisked in a little at a time; cook until it looks bright.
7 Pour the unstrained sauce back over the hare and serve with lemon segments and quince or redcurrant jelly.
8 Carve the meat lengthways on a broad diagonal plane.

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