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June 20, 2006

Filed under: Uncategorized — ros @ 11:36 am


  • 2-3 hare joints,
  • 1/2 onion, sliced,
  • 1 large garlic clove, crushed 
  • 1 small carrot, diced,
  • 1/2 parsnip, diced,
  • up to 1 bottle port,
  • grated zest of 1/2 a lemon,
  • grated zest 1/2 orange


  1. Brown hare joints in a saucepan in a little oil.
  2. Remove with a slotted spoon and set aside.
  3. Lower the heat and fry the onion and garlic in the same pan for two to three minutes.
  4. Add the carrots and parsnips and continue to cook until the vegetables start to soften.
  5. Stir in the citrus zest and remove from the heat. 
  6. Place the hare joints in an ovenproof dish. Add 2 tbsp cornflour paste to the vegetable mixture and transfer this to the dish.
  7. Cover the meat and vegetables with port.
  8. Put the lid on the dish and cook at gas mark 2 for 3 hours.
  9. Remove the dish from the oven and stir the contents. Without replacing the lid, return to the oven and cook for a further hour. Serve with rice or mashed potato.

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