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Saddle of Hare a la Creme

ingredients

serves 4
1 saddle of hare English mustard
25 g (1 oz) butter
150 ml (1/4 pint) stock
150 ml (1/4 pint) cream Marinade
3 tablespoons olive oil
2 small onions, sliced
2 small carrots, sliced
1 tablespoon vinegar
450 ml (3/4 pint) red wine
1 thyme sprig
1 rosemary sprig
2 bay leaves
6 peppercorns salt

method

1. For the marinade, heat the oil in a saucepan and fry the onions and carrots until softened.

2. Stir in the remaining marinade ingredients and bring to the boil. Simmer for 7 minutes, then cool.

3. Put the hare in a bowl and pour over the marinade. Leave for 36 hours, turning occasionally.

4. Remove the hare, reserving the marinade, and spread it with mustard.

5. Melt the butter in a saucepan and brown the saddle on all sides.

6. Add the strained marinade and bring to the boil. Simmer until reduced by about one-third.

7. Add the stock and return to the boil.

8. Transfer to a casserole, cover tightly and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 1 3/4 hours or until tender.

9. Transfer the hare to a warmed serving dish and keep warm.

10. Add the cream to the cooking liquid and heat through.

11. Strain the sauce and serve with the hare.

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