| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 6 | Servings | |
INGREDIENTS
| 1 | Hare | |
| 1 | lb | Onions, finely chopped |
| 1 5/8 | oz | Fresh bread crumbs |
| 1/2 | t | Saffron |
| 2 | pt | Real ale |
| Salt and freshly ground | ||
| pepper | ||
| A little dripping, or oil | ||
| and butter |
INSTRUCTIONS
Lightly brown hare pieces in a little dripping, or oil and butter, in a deep casserole. Cover with real ale, add onion, bring to boil on stovetop. Put the casserole in oven, cook at 425øF (220øC) for about 3 hours. Remove from oven, stir in bread crumbs and saffron. Check seasonings. Cook in oven until hare is tender and serve with cooking liquid. Converted by MC_Buster. NOTES : The hare is also called a jack rabbit in many parts of the US. This recipe dates back to the 1300s and was probably eaten by many of your favourite figures in Scottish history. Skin and clean the hare and cut into 12 segments or so, or get your butcher to do it if you'd prefer. Converted by MM_Buster v2.0l.
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