A classic recipe, compliments of John CLARK.
Hares can be bought ready dressed, or for the very lucky they are available on the hoof – or paw. They are big and fast (the fastest critter by weight anywhere), and so they are not easy game, but they are well worth the hunt, for the meat is often referred to as the game of kings. Most game lovers will tell you that it is the best of all wild meats, at least of those that are legal.
If you are amongst the lucky, you will need to bleed your dead hare once you have shot it (and the purists will need to capture and keep the blood). While warm the animal will need to be skinned and cleaned, then hung for 24 to 48 hours before it is ready to prepare.
So, take your hare, purchased or hunted, and cut it into 8 pieces (if it is a big hare, only 6 pieces if it is small); 2 front legs, with shoulders; the saddle (fillet and backbone) cut into 2; and the hind legs and thighs, each cut into 2 making 4 portions(large hare) or 2 portions (young hare).
Marinade these in a mixture made of:
1 bottle of good red wine. (Cabernet Sauvignon/Merlot, Hawkes Bay Syrah or Pinotage make the best local options).
6 cloves of freshly crushed garlic.
2 fresh bay leaves
6 whole juniper berries
6 whole black peppercorns
2 cups mirepoix (finely chopped onions, celery and carrots).
100 ml of olive oil
Cover the container and leave for at least 12 hours, allowing the tannins in the red wine to enrich and preserve the meat.
To Cook75 gm butter
75 gm flour
25 gm tomato paste
For garnish
100 gm button mushrooms
100 gm baby onions, pealed, whole
100 gm streaky bacon
Half stick of French baguette, cut into 1cm rounds.
Take out the meat and pat it dry.
Strain the marinade.
Melt the butter in a casserole or heavy pan and brown the meat. Remove.
Mix in the flour and cook. Add the tomato paste and then slowly add the strained marinade, bring to the boils stirring thoroughly. Put back the hare, top up if necessary with red wine or stock until covered. Put a lid on casserole.
Cook in a moderate oven (150 Celsius) for 1½ - 2 hours or until tender. Ot if using a heavy pan, simmer very gently on the gas ring, uncovered, for around the same time.
This also works very well in a crockpot.
Remove the hare, return sauce to the heat on top of the stove, and thicken by gradually adding the saved blood, or by adding equal amounts of flour and butter rubbed together. If using the blood DO NOT RETURN TO THE BOIL.
GarnishWhile the jugged hare is cooking, prepare the garnish by lightly frying the bacon and mushrooms in a little butter and setting aside in a warm place. Do the same with the small whole onions, set aside. Fry the rounds of bread in the remaining butter until golden and crisp.
Place the hare pieces in the centre of a large plate, surround with a collar of baby onions, bacon and mushrooms, with a final halo of fried croutons. Pour on the hot sauce, top with a handful of chopped parsley.
Serve