1 large hare
1 Ib. onions, finely chopped
1 c. fresh breadcrumbs
1/2 tsp. saffron
4 c. real ale
salt and freshly ground pepper
a little dripping, or oil and butter
1.Lightly brown hare pieces in a little dripping, or oil and butter, in a deep casserole.
2.Cover with real ale, add onion, bring to boil on stovetop.
3.Put the casserole in oven, cook at 425°F (220°C) for about 3 hours.
4.Remove from oven, stir in breadcrumbs and saffron.
5.Check seasonings.
6.Cook in oven until hare is tender and serve with cooking liquid.
Serves 5 - 6. |
