Hare en Daube

Ingredients

• the hare
• a bit of bacon
• thyme
• bayleaf
• spices
• salt
• pepper
• as much garlic as will go on the point of a knife
• a little bacon rind blanched

Method

1. 1

   Cut the hare into pieces, rub bacon into a stewpan, add hare, thyme, bayleaf, spices, salt, pepper, and garlic.

2. 2

   Add bacon rind, moisten with white wine, cover, and stew for four hours.

3. 3

   Pour away lard and spices before serving.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Hare en Daube. French Recipe. The hare must not be too high ; cut it into pieces as for jugged hare. Rub into a stewpan a bit of bacon cut into squares ; put the hare into it, together with thyme, bayleaf, spices, salt, pepper, and as much garlic as will go on the point of a knife. Add a little bacon rind blanched

Cook this with the app: pantry check, scaling, and the assistant.