Hare pie
Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.
Instructions
- Season the hare and saute in a hot pan.
- Remove from the pan and allow to rest.
- Saute the onion, carrot, celery, butternut squash and leek and place the hare back in the pan. Add the garlic, then add the stock, wine and tomato sauce.
- Reduce to simmer for 4 hours, adding extra stock if needed.
- Correct the seasoning and remove from the heat.
- Place into serving dishes and top with the potato and grill until golden.
- Serve with corns on the cob.
Thank you to Game-to-eat for sharing this recipe with us.
Related Recipes
Recipe
Peppered hare loin with goat’s cheese
This quick but surprisingly filling dish highlights the delicate flavour of the hare meat which is darker and gamier than rabbit with a distinctive flavour more akin to venison.
Recipe
Hare and Halloumi Skewers
A delicious combination of tender hare loin skewered with salty halloumi and folded bacon strips, sweetened with orange juice. Grilled over hot coals, these skewers make a quick and easy BBQ dish and are packed with flavour.
