Haring along the road
We left home this morning to travel to a nearby town to do some messages for Mrs H. Within a couple of hundred yards from home we met this fellow running along the road just in front of the car. Very quickly I grabbed the camera whilst Mrs H continued driving. I pointed and clicked not knowing exactly how the photo would turn out.
Eventually Mr Hare made a sharp right turn and ducked under the bottom of some wrought iron entrance gates and up someones driveway. A good decision by him for a minute later we met a large tractor coming towards us.
Of all the Game that there is to be had I have never eaten hare and doubt that I ever will.
The reason is that within my pagan tradition The Hare is seen as a shape shifter and might be the incarnation of a dead friend.
Some of you may very well be inclined to eat a hare so here is a recipe for Jugged Hare, so called so because the chefs of old would cook the skinned and jointed hare in a jug. Today a casserole will suffice.
Hare on plate
• 1 hare.
• 1 teaspoon of vinegar.
• Olive oil.
• Seasoned flour.
• Game stock.
• 1 onion, studded with cloves.
• Bunch of thyme, marjoram & parsley.
• 1 bay leaf.
• Pinch of nutmeg.
• Pinch of mace.
• 2 tblsp redcurrant jelly.
• 150ml (5floz) port or claret.
• Salt & pepper.
• Preheat the oven to 180°C/350°F/gas mark 4.
• Joint the hare, saving the blood & liver.
• Mix the blood with the vinegar to prevent it congealing.
• Heat some oil in a pan, dust the hare pieces with seasoned flour and brown them in the oil.
• Transfer to an ovenproof dish and pour over the stock to cover.
• Add the onion, herbs and spices.
• Cover tightly and place in the oven for about 3 hours.
• Strain the liquid into a pan and return it to the boil.
• Add the redcurrant jelly.
• Pour a little liquid into the blood and stir until smooth.
• Add the blood to the gravy and cook to thicken, but do not boil.
• Add the wine and season to taste.
• Arrange the meat on a dish and pour over the sauce.