Civey Of Hare
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food networ, Food1 | 1 | Servings | |
INGREDIENTS
| 1 | Hare, cleaned and jointed | |
| into six pieces | ||
| 1 | pt | Beef stock |
| Blood of the hare or 4oz | ||
| pig's liver sliced | ||
| 2 | Onions | |
| 1 | Sprig fresh thyme and | |
| rosemary | ||
| 2 | Brown toast sprinkled with | |
| ground mixed | ||
| spice | ||
| 6 | Floz red wine | |
| 6 | Parsley stalks tied in | |
| muslin with 4 | ||
| whole cloves and 2 blades | ||
| Mace | ||
| 1/4 | t | Ground ginger |
| Salt to taste | ||
| 1 | T | Red wine vinegar |
INSTRUCTIONS
Discard the foot joints of the hare and any flaps of skin on the saddle. Cut through the spine between the rib cage and fleshier saddle. Put all the meat in a stewpan with the stock and blood or pig's liver and cook gently for 15 minutes. Meanwhile, peel and chop the onions and chop the thyme and rosemary leaves. Steep the spiced toast in the wine. Remove the hare meat from the pan and strain the stock, discarding the liver if used. Rinse the hare meat in cold water. Return the stock to the pan with the chopped onions and herbs and add the spice bundle. Stir in the mushy soaked bread and wine. Lastly, add the meat, putting the rib cage on top. Cover the pan and cook the civey gently for 2 hours or until the meat is tender. Just before serving, blend the ginger and salt into the vinegar and stir in the sauce. Discard the rib cage. Transfer to a casserole or deep dish and serve hot. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Sunsets – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 148
Total Fat: 16.5g
Cholesterol: 30.1mg
Sodium: 4182.1mg
Potassium: 983.7mg
Carbohydrates: 59.3g
Fiber: 5g
Sugar: 20.8g
Protein: 15.2g