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Recipe for Hare in a Sweet Sauce

Ingredients
Preparation
  • 1 hare or wild rabbit
  • 2 tsp peppercorns
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 3 or 4 leaves
  • 1 bay leaf
  • ¼ litre/½ pint sweet white wine
  • Olive oil
  • Sea salt
  • Finely chop the leaves.
  • Mix the pepper, cumin, ginger and bay leaf with the wine, season with salt.
  • Put the hare or rabbit in a pyrex casserole dish and pour over the liquid. Cover and leave to marinate overnight or for 12 hours.
  • Remove the hare or rabbit from the juice and dry with a paper towel.
  • Heat 3 tablespoons of olive oil in a frying pan and brown the meat all over to seal in the flavour.
  • Return to the casserole dish, spoon the sauce over the hare or rabbit and roast in a pre-heated oven at 180°c/350°f/Gas mark 4 for 1½ hours
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