Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.
- Prep Time: 15 minutes
- Cook time: 4.5 hours
- Serves: 4 people
- 600g diced hare
- 100g diced onion
- 50g diced carrot
- 50g butternut squash
- 50g diced leek
- 50g diced celery
- 10g chopped garlic
- 200ml game stock
- 200ml fresh tomato sauce
- 100ml red wine
- 400g potato puree
- Cornish sea salt
- Milled black pepper
- Salt and pepper to season
- Season the hare and saute in a hot pan.
- Remove from the pan and allow to rest.
- 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.
- Reduce to simmer for 4 hours, adding extra stock if needed.
- Correct the seasoning and remove from the heat.
- Place into serving dishes and top with the potato and grill until golden.
- Serve with corns on the cob.
Thank you to Game-to-eat for sharing this recipe with us.
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The trigger for this recipe is the typically northern Italian way of braising hare (lepre) in salmi. They put a hare into a wine marinade with onions, celery, juniper berries and and rosemary, to soften the flavour of the strong-tasting meat as well as tenderising it. Then the important thing is to let the hare cook very slowly.