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Dutch Hare Stew
A recipe from The Poachers Cookbook by Prue Coats. Serves 6 – 8.
Ingredients
1 hare cut into joints
flour for dredging
butter for frying
½ bottle white wine
½ pint (300ml) game stock
20 stoned prunes
4oz (100g) chestnuts
1 pinch ground cloves
salt and pepper
potato or cornflour
1 tablespoon (15ml) fromage frais (optional)
.
Method
Dredge the hare joints with flour and brown in the butter. Place in a casserole with all the other ingredients and put into a pre-heated oven set at 400F/Gas Mark 6/200C. After 20 minutes turn down to 325F/Gas Mark 3/160C and leave for 2-3 hours or until tender. If the sauce is too thin thicken with a little potato or cornflour mixed with cold water and stir in a tablespoonful of fromage frais.
Serve with rice.
A recipe from The Poachers Cookbook by Prue Coats. Serves 6 – 8. Ingredients 1 hare cut into joints flour for dredging butter for frying ½ bottle white wine ½ pint (300ml) game stock 20 stoned prunes 4oz (100g) chestnuts 1 pinch ground cloves salt and pepper potato or cornflour 1 tablespoon (15ml) fromage frais (optional) . Method Dredge the hare joints with flour and brown in the butter. Place in a casserole with all the other ingredients and put into a pre-heated oven set at 400F/Gas Mark 6/200C. After 20 minutes turn down to 325F/Gas Mark 3/160C and leave for 2-3 hours or until tender. If the sauce is too thin thicken with a little potato or cornflour mixed with cold water and stir in a tablespoonful of fromage frais. Serve with rice.