serves 6
ingredients
225g/8oz smoked back bacon,
cut into strips
125ml/4fl oz olive oil
225g/8oz onions, sliced
2 garlic cloves, chopped
plain flour for dredging
1.8kg/4lb hare, cut into 12 pieces
600ml/1pt red wine
600ml/1pt chicken stock
1 bouquet garni
24 pickling onions
25g/1oz butter
225g/8oz button mushrooms
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground black pepper
• Fry the bacon slowly in 2 tablespoons of the oil until almost crisp, then
transfer to a casserole dish with a slotted spoon. Fry the onions in this fat
until soft and translucent. Add the garlic and cook for a further 2
minutes, then add the onions and garlic to the casserole dish.
• Season the hare with salt and pepper, and dredge in the flour. Add
2 tablespoons of the oil to the pan, increase the heat to medium and
brown the hare pieces on all sides. Transfer to the casserole dish.
• Increase the heat under the frying pan, add the wine and deglaze,
scraping up any bits clinging to the pan. Pour the wine mixture over the
hare ,and add the stock, bouquet garni and salt and pepper. Bring to the
boil, skim off any scum that rises to the surface, then reduce the heat,
cover and simmer for about 1 hour.
• About 15 minutes before the end of the cooking time, fry the pickling
onions in the butter and remaining oil. Season lightly with salt and
pepper, and sauté for 5–10 minutes until golden brown. Transfer to a
dish and keep warm while you fry the button mushrooms. Add these to
the onions, and stir both into the casserole dish.
• Scatter the parsley over the top, and serve hot.
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