a tablespoon of olive oil
1 jointed hare, about 1kg weight
200g smoked bacon lardons
2 medium onions
2 celery sticks
2 garlic cloves
zest of half a lemon
zest and juice of one orange
a large sprig of thyme
a large sprig of marjoram
1/2 teaspoon of grated nutmeg
350ml red wine
salt and pepper
All works will be exhibited and auctioned online and at the exceptionally glamorous Hare Ball on 26th May 2011.
GREAT ORMOND STREET HOSPITAL
to see original art, raising money for
Go to: www.harestyling.com
For a divine casserole of West Country hare, heat a tablespoon of oil in a large casserole dish. Add the jointed hare and cook quickly to brown on all sides. Remove from the pan. Add 200g of smoked bacon lardons and cook for two minutes. Dice two medium onions, two carrots and two celery sticks. Add to the pan and cook for a further three to four minutes, stirring occasionally.
Add the browned hare and two crushed cloves of garlic. Also add the finely grated zest of half a lemon, the zest and juice of an orange, one sprig each of thyme and marjoram, three cloves
and half a teaspoon of freshly grated nutmeg.
Pour over 350ml of red wine and season. Bring to the boil and cover.
Transfer to the oven preheated to 150ºC and cook for two and a half hours. Serve with crusty bread.
When out of season or as a good alternative, this recipe works well with chicken.