Roast Hare
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Moisten the hare with hot water and season with coarse sea salt.
Place the hare in a roasting pan, back side up.
Roast
Pour boiling water over the hare and cover with another pan.
Bake for 45 minutes, basting with butter and water occasionally.
Uncover and baste with the gravy until nicely browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hare
- Provides the main meat, which becomes tender during slow, covered roasting.
- Butter
- Adds fat for basting, promoting browning and a rich surface on the meat.
- Boiling water
- Creates steam under the cover and forms the gravy that keeps the meat moist.
The step that matters
Uncover and baste with the gravy until nicely browned. Once the pan is uncovered, the surface dries and browns through the Maillard reaction, which needs sugars and proteins at high heat. Basting with the gravy keeps the meat from drying out while the surface colours.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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