Irish Tostal Hare



1 hare, cleaned and pieced
1 white onion
6 cloves
bunch herbs
1/4 lb butter
2 qt of stock (your choice)
2 oz cornflour
1/4 pt port
1 tbsp red currant jelly
juice of 1/2 lemon
1 tsp salt

Wash and wipe the hare, fry pieces in butter until brown.  Add the stock, onion stuck with cloves, the bunch of herbs and simmer gently until the meat is tender.  Take the meat out onto a dish and keep hot; mix the cornflour with stock, add the wine, lemon juice, jelly and seasoning, bring to a boil and pour over the hare.  Red currant jelly should always accompany it.


Copyright 1995-2002 FishersNet