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.
Peppered hare loin with goat’s cheese
This quick but surprisingly filling dish highlights the delicate flavour of the hare meat which is darker and gamier than rabbit with a distinctive flavour more akin to venison.