Instructions

1. Season the hare and saute in a hot pan.
2. Remove from the pan and allow to rest.
3. Saute the onion, carrot, celery, butternut squash and leek and place the hare back in the pan.  Add the garlic, then add the stock, wine and tomato sauce.
4. Reduce to simmer for 4 hours, adding extra stock if needed.
5. Correct the seasoning and remove from the heat.
6. Place into serving dishes and top with the potato and grill until golden.
7. Serve with corns on the cob.

Thank you to Game-to-eat for sharing this recipe with us.