Frank's Recipes! Hare with Cream in The German Style

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Hare with Cream in The German Style

saddle of hare, larded
1/2 pint double cream
1/4 pint sour cream
2 oz. chopped mild onion
2 oz. chopped carrot
2 teaspoons wine vinegar
red currant jelly
1-2 glasses red wine or port

Only the saddle is needed for this recipe; the rest can be used up in a civet. Be careful to remove the pearly skin. The saddle should be larded to keep it moist during the cooking. This is not at all difficult to do - buy a fat end of bacon, or a piece of hard back pork fat, and chill it well. Cut into strips about 2 inches long and 1-inch wide. Thread the first strip into the open end of a larding needle, and take a stitch into the meat, parallel to the backbone, as if you were sewing. The ends of fat will protrude. With a little practice, one can do this quite elegantly so that the slices of meat are neatly patterned with the bits of fat. This excellent and decorative way of making dry meats such as pigeon, fillet steak, venison and hare more succulent certainly justifies the 15p spent on a larding needle.

Choose an ovenproof cooking pot that just accommodates the bare. First put in the vegetables, then lay the saddle on top. Pour over cream and vinegar, which should ideally come well up the saddle of hare. Roast in a moderate oven, Mark 4, 350 F, for about 3/4 hour or until the hare is cooked. Baste frequently with the juice. Remove hare to serving dish and keep warm. Strain cooking liquid into a heavy pan. Boil gently, adding jelly and wine to taste. This dish is often served with chestnut puree, but I prefer whole boiled chestnuts mixed with Brussels sprouts.