Dutch Hare Stew

Serves 6-8.


  • 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 fromage frais (optional).


  1. Heated oven to 400F/200C/gas mark 6.
  2. Dredge the hare joints with flour and brown in the butter.
  3. Place in a casserole with all the other ingredients and put into hot oven.
  4. After 20 minutes turn down to 325F/160C/gas mark 3 and leave for 2-3 hours or until tender.
  5. If the sauce is too thin then thicken with a little potato or cornflour mixed with cold water and stir in a tablespoonful of fromage frais.
  6. Serve with rice.

Courtesy of Prue Coats’ “The Poacher’s Cookbook”