Ingredients
1 Hare hung. (Hare need to be hung for up to a week, minimum 2 days).
1200ml hare stock and reserved shredded hare meat from stock
1 red onion, 1 green & 1 red capsicum, diced
1 walnut sized piece ginger grated + 1 generous pinch of ground chilli, saffron, tumeric and coriander. ( or if lazy 1teaspoon of good curry powder)
2 cloves garlic crushed
2 cloves chopped
50gm CRUNCHY peanut butter
1 bayleaf
50ml soy sauce
75ml coconut cream
1tablespoon chilli sauce (optional).
oil
Preparation
1. Hang the damn hare
2. Can be done the day or days before.
Stock – cover 1kg of hare front legs and shoulders will approx 1500ml cold water and bring to boil. Add 500gm vegetables (celery onion carrot etc) + bay leaf and 8 peppercorns and simmer 1 hour. Remove legs and shoulders and remove meat and set aside. Return bones to stock and simmer 1 further hour.
Pass (strain) stock and reserve, (the liquid idiot).
Method
Bring reserved shredded meat up to kitchen temperature.
Heat stock
Sauté onion, capsicum, garlic and ground spices 3-4 minutes then add peanut butter and other dry ingredients; add coconut cream mix through. Add soy sauce and stock and mix through. Simmer until tender, about 7 minutes.
Add reserved hare meat and bring to boil.
Taste. Add chilli sauce if desired.
Garnish chopped coriander leaves
Serve:- at least 8