Roast Hare

How to make it

1. 1

   Hang the hare up by the hind legs against a wall with its back to the wall. The skin is loosened with a knife around the head and pulled off.

2. 2

   The head and the lowest part of the legs are cut off at the outermost joint, the entrails are removed (keep the innards), place them and the hare in water for a couple of hours, wash well, carefully remove all membranes, and chop off the long leg bones on the shoulders and thighs; cut away the flanks and the ribs. Boil a stock from all the trimmings.

3. 3

   The hare is lightly cracked, larded with strips of pork, salted, floured and coated with the butter; placed in a hot oven.

4. 4

   When it is brown, baste the hare with the milk and the cream; roast for about 1.5 hours.

5. 5

   The sauce is strained and brought to a boil, 1 teaspoon of redcurrant jam may be added.

6. 6

   You can also make a game sauce: the pan juices, about 3 dl, are thickened with 1 teaspoon of sago flour stirred with 1.25 dl cream; the thickening is added to the juices and everything is brought to a boil with 1 tablespoon of tomato purée; 1 tablespoon of whipped cream and a little redcurrant jelly are added at serving.