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  Added: Jun 07, 2011  •  Visited (271)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Saddle Of Hare With Horseradish Sauce
What You Need:
  • 1 saddle of hare (can be substitute by rabbit)
  • ¼ pint port
  • Strips of fat pork or bacon
  • A pinch of nutmeg or cinnamon
  • 1 clove of garlic
  • 1 tablespoon redcurrant jelly
  • Seasoning
  • 1 dessertspoon shredded horseradish
  • 2 oz dripping
  • ½ pound mixed root vegetables (cut up)
  • Sliced oranges
  • Boiled potatoes
  • ½ pint stock
  • Salad

  • How To Cook:
    1. Wash and dry the hare, and lard it well with the strips of fat pork or bacon.

    2. Put the meat with the garlic and season well.

    3. Melt the fat in a pan and fry the meat all over, then remove it from the pan and fry the mixed vegetables.

    4. Arrange the vegetables in a casserole, put the meat on top, pour in about ½ pint stock, and cook gently for 30 minutes.

    5. Pour in the wine, grated nutmeg and powdered cinnamon, and cook for a further 30 minutes.

    6. Drain off half the liquor, and add the redcurrant jelly and the horseradish.

    7. Pour this sauce over the hare, garnish with sliced oranges, and serve with plain boiled potatoes and a green salad.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Vegetables » Horseradish
    Main Ingredient » Meat & Poultry » Lard & Fat


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