• Butcher's Specials
• NEW to Donald Russell
• Online Specials
• Selections
• Beef
• Lamb & Mutton
• Fish & Seafood
• Pork
• Poultry
• Game
• Veal
• Simplicity Range
• Kitchenwares
• Desserts
• Specialities
• Charcuterie

• Butcher's Specials

• Home
>Product

Hare Legs in Red Wine

Serves 4

4 Hare Legs

2 Onions (diced into 1cm cubes)

1 Carrot (diced into 1cm cubes)

2 Garlic Cloves

1 Sprig of Thyme & 1 of Rosemary

1 Small Bay Leaf

6 Black Peppercorns

2 Juniper Berries

1 tsp Grenadine Syrup

1 tsp Redcurrant Jelly

1 strip Orange Zest

1 bottle Red Wine

Olive Oil

Flour

1 tsp Tomato Puree

Sugar

      

RD166A - Hare Legs in Red Wine

Place the Hare Legs and all ingredients up to and including the wine in a container, cover and leave overnight in the fridge to marinade.
Preheat the oven to 180ºC/350ºF/Gas 4, remove the legs and strain the mixture, reserving the wine. Brown the drained vegetables with a little oil in a casserole pan and when coloured add 2 tsp flour and then the tomato puree, mixing well. Dry the Hare Legs; season and dust with flour to coat and brown in a frying pan with a little preheated oil. Remove and add to the vegetable mixture in the casserole pan, pour in the reserved red wine and a pinch of sugar and bring to the boil. Place the dish in the oven uncovered for 10 minutes, Remove and mix well before covering and replacing in the oven for 1½ hours. Remove the legs to a serving dish and cover with foil.

Strain the remaining contents of the pan and bring the juices to the boil. Simmer and reduce to the required consistency.

Serve with caramelized vegetables and mashed potatoes.

Please note: Under the Hares Preservation Act 1892, we are unable to sell any hare between 1st March and 31st July.