Ingredients
- 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
Method
- Brown hare joints in a saucepan in a little oil.
- Remove with a slotted spoon and set aside.
- Lower the heat and fry the onion and garlic in the same pan for two to three minutes.
- Add the carrots and parsnips and continue to cook until the vegetables start to soften.
- Stir in the citrus zest and remove from the heat.
- Place the hare joints in an ovenproof dish. Add 2 tbsp cornflour paste to the vegetable mixture and transfer this to the dish.
- Cover the meat and vegetables with port.
- Put the lid on the dish and cook at gas mark 2 for 3 hours.
- 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.
Ingredients
- 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
Method
- Brown hare joints in a saucepan in a little oil.
- Remove with a slotted spoon and set aside.
- Lower the heat and fry the onion and garlic in the same pan for two to three minutes.
- Add the carrots and parsnips and continue to cook until the vegetables start to soften.
- Stir in the citrus zest and remove from the heat.
- Place the hare joints in an ovenproof dish. Add 2 tbsp cornflour paste to the vegetable mixture and transfer this to the dish.
- Cover the meat and vegetables with port.
- Put the lid on the dish and cook at gas mark 2 for 3 hours.
- 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.
