Lemon hare

Lemon hare has a more complex set of flavours than jugged hare.  The lemon and white wine (it is a bit of a surprise to cook hare in white wine) are in contrast to the rich gaminess of the hare.  The garlic adds another dimension to the flavours.

Preparation Time: 15 Mins

Cooking Time: 3½ Hrs

Total Time: 27 Hrs

Ingredients

For 6 servings…

1                    Hare  - jointed        

2 tbs               Olive oil    

30 cl               Stock        

230 ml             Wine  - dry white     

10 cloves         Garlic  - peeled        

                      Pepper      

                      Salt          

30 gms            Butter       

30 gms            Flour        

                      Hare's blood           

For the marinade

110 ml             Lemon juice            

4 tbs               Olive oil    

2 tbs               Herbs  - mixed, chopped        

To garnish

                      Parsley     

Method

Put the hare joints into a shallow container.

Combine the lemon juice, 4 tablespoons oil and the herbs and pour over the hare.  Cover and marinate for 24 hours in a cool place, turning several times.  Remove the hare and drain well.  Heat the remaining oil in a pan and fry the pieces of hare until well browned all over.  Add the marinade, herbs, stock, wine, garlic and seasonings and bring up to the boil.  Cover and simmer gently for 3 hours.

Cream the butter and flour together to make a beurre manie and then gradually whisk into the sauce in small pieces.  Bring back to the boil and, if using the hare’s blood, remove a little sauce and blend with the blood before returning to the pan.  Do not allow to boil after adding the blood. Adjust the seasonings and serve at once garnished with parsley.

Wine recommendations

Conventional

     Châteauneuf-du-Pape rouge

Interesting

     Gigondas

Special

     Côte Rôtie

Adventurous

     Châteauneuf-du-Pape blanc