- Serves: 2-4
- Cook Time: 2 hours 10 minutes
- Prep Time: 10 minutes
- Effort: medium
- 1 tbsp cayenne pepper
- 2 tbsp flour
- 1 hare or rabbit, skinned and jointed
- olive oil, for frying
- 250 g small or button onions
- 200 g bacon, cubed
- 300 g chestnut mushrooms
- 1 dried smoked chilli, such as chipotle
- 1 bouquet garni
- splashes red wine or sherry vinegar
- ½-1 bottle good quality red wine
- 1 litres chicken stock
- 2 sprigs thyme
- 2 sprigs rosemary
- pinches soft brown sugar
- 4 squares dark chocolate
- sautéed shredded sorrel
- olive oil mashed potato
1. Preheat the oven to 180C/160C fan/gas 4.
2. Combine the cayenne pepper and flour together in a shallow bowl with a pinch of salt and freshly ground black pepper. Dip the hare joints in the seasoned flour and dust to remove any excess flour.
3. Heat a little olive oil in a heavy-based frying pan and brown the hare until nice and golden. Remove from the pan.
4. Add the onions and bacon to the pan and cook them for about 5 minutes until starting to brown. Add the mushrooms and dried chilli and cook until starting to colour, then add the bouquet garni.
5. Pour in a splash of red wine or sherry vinegar to deglaze the pan, reducing it to a very small amount, then add the wine, burning off the alcohol over the heat for a minute or two. Reduce the wine a little, then stir in the stock.
6. Return the hare to the casserole dish, add the thyme and rosemary, cover with the lid and transfer the dish to the oven. Cook for about 1 hour 30 minutes or until the hare is very tender.
7. Remove the casserole dish from the oven and replace it on the hob. Remove the lid and reduce the sauce if necessary, until slightly thickened.
8. Add the brown sugar and the chocolate and stir until the chocolate is melted and combined. Season to taste with salt and freshly ground black pepper.
9. Serve the hare with olive oil mash and shredded sautéed sorrel.
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