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Hashed Hare

A stew of hare pieces simmered with water, currant jelly, and flour, served with stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Currant and flour are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Hashed Hare

Ingredients

Directions

Prepare the hare

  1. Prepare the hare by cutting it into pieces suitable for serving.

  2. Set aside the joints of the legs and shoulders.

Make the gravy

  1. In a clean stew-pan, combine the trimmings, gravy, water, and currant jelly.

  2. Bring the mixture to a gentle boil for 15 minutes.

  3. Strain the liquid through a sieve into a basin and return it to the stew-pan.

Finish and serve

  1. Dust the hare pieces with flour and add them to the gravy.

  2. Simmer gently until the hare is warmed through, about 20 minutes.

  3. Slice the stuffing and add it to the hash to warm for the last 5 minutes.

  4. Divide the head of the hare and place one half on each side of the dish.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Currant + flourtop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare
Provides the main meat, which becomes tender and flavourful as it simmers in the gravy.
Currant jelly
Adds sweetness and a fruity acidity that balances the rich, savoury gravy.
Flour
Dusted on the hare pieces, it helps lightly thicken the gravy as the meat cooks.

The step that matters

Simmer gently after adding the hare. A gentle simmer warms the meat through without boiling it hard, which would toughen the proteins and make the hare dry and stringy.

“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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