| 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 |
md |
Onions |
| 1 |
|
Sprig fresh thyme and rosemary |
| 2 |
sl |
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 |
ts |
Ground ginger |
|
|
Salt to taste |
| 1 |
tb |
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.
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