Free Recipes Archive
1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper Read More …
saddle of hare, larded 1/2 pint double cream 1/4 pint sour cream 2 ounce chopped mild onion 2 ounce chopped carrot 2 teaspoons wine vinegar red currant jelly 1-2 glasses red wine or port Only the saddle is needed for Read More …
1 hare, jointed seasoned flour hare’s blood, brain, liver (optional) 1/2 pound streaky bacon, cubed 1/2 pound chopped, or pickling onions 3 ounces lard 1/2 tablespoon thyme 1 heaped tablespoon chopped parsley bay leaf beef stock glass of port redcurrant Read More …
Jugged Hare (Rabbit) England, 1783 4 lb to 5 lb hare or rabbit; jointed 3 tablespoons flour 3 tablespoons bacon drippings 2 onions; sliced 1/4 lb (1/2 cup) diced bacon 2-1/2 cup light game stock 1/4 teaspoon ground cloves 1/4 Read More …
Source: Joey Altman, chef, Wild Hare Restaurant, Menlo Park, California Yields 9 servings NOTE: For bread that is sweeter and more tender, use the largest measure of sugar. 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons or 1/3 Read More …