Roast Hare

Ingredients

• 1 young hare
• stuffing
• gravy

Directions

1. Remove the gills from the hare and carve it into moderately thick slices.

2. To carve, remove the shoulders and legs, then cut the back crosswise into four or five pieces.

3. For easier carving, remove the backbone if the hare is old.

4. To separate the legs, insert a knife between the leg and back, turning it slightly at the joint.

5. Cut the shoulders off in a circular motion.

6. Serve the back and thighs first, as they are the most delicate parts.

7. After serving, remove the head by cutting between the upper and lower jaw.

8. Serve each slice of hare with stuffing and plenty of gravy.