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Ingredientes
- 1 x Hare, cleaned and jointed into six pcs
- 1 pt Beef stock Blood of the hare or possibly 4oz pig's liver, sliced
- 2 med Onions
- 1 sprg fresh thyme and rosemary
- 2 slc Brown toast sprinkled with grnd mixed spice
- 6 fl ounce red wine
- 6 x Parsley stalks tied in muslin with 4 whole cloves and 2 blades Mace
- 1/4 tsp Grnd ginger Salt to taste
- 1 Tbsp. Red wine vinegar
Direcciones
- Throw away the foot joints of the hare and any flaps of skin on the saddle. Cut through the spine between the rib cage and fleshier saddle. Put all the meat in a stewpan with the stock and blood or possibly pig's liver and cook gently for 15 min. Meanwhile, peel and chop the onions and chop the thyme and rosemary leaves. Steep the spiced toast in the wine.
- Remove the hare meat from the pan and strain the stock, discarding the liver if used. Rinse the hare meat in cool water. Return the stock to the pan with the minced onions and herbs and add in the spice bundle.
- Stir in the mushy soaked bread and wine. Lastly, add in the meat, putting the rib cage on top. Cover the pan and cook the civey gently for 2 hrs or possibly till the meat is tender.
- Just before serving, blend the ginger and salt into the vinegar and stir in the sauce. Throw away the rib cage. Transfer to a casserole or possibly deep dish and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 396g | |
| Calories 236 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 560mg | 16% |
| Total Carbs 23.9g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.54g | 6% |
| Protein 2.57g | 4% |
