Hare, Larded
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Truss the hind part of the hare securely and fasten the skin with skewers.
Hold the back and legs before a clear fire for 3-4 minutes to set the flesh.
Lard the thick part of the back and legs with strips of fat bacon.
Roast
Cover with buttered paper and roast before a clear fire at 400°F (200°C) for 45 minutes.
Remove the paper during the last 10 minutes to brown the hare evenly.
Serve
Garnish with forcemeat balls and serve with red currant jelly.
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
- Young hare
- Provides the main meat, which is cooked whole and carved for serving.
- Fat bacon
- Larding strips add moisture and fat to lean meat during roasting.
- Red currant jelly
- Adds sweetness and acidity to balance the rich, savoury roasted meat.
The step that matters
Removing the paper during the last 10 minutes. Removing the buttered paper lets the surface dry and brown; leaving it on keeps the hare pale and steamed.
“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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